Eggplant Spaghetti
A quick and easy vegetarian spaghetti in a light tomato, onion and garlic sauce. Perfect for a fast meal any time of year.
Ingredients
- ⅓-½ pound spaghetti or other long pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- ½ teaspoon salt
- 1 medium eggplant, medium diced approximately 400g
- 2 cloves garlic, thinly sliced
- 1 medium tomato, chopped
- 1 teaspoon dried Italian herbs
- ½-¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
Instructions
- In a large pot bring enough water to a boil to cook spaghetti. Add about 1 teaspoon of salt. Add spaghetti and cook until "al dente," about 7-8 minutes. Drain spaghetti and set aside.
- In a large skillet, heat 2 tablespoons of olive oil on medium. Add onion and ½ teaspoon salt and sautee until translucent, about 1 minute. Add eggplant and stir fry about 2-3 minutes or until the eggplant begins to brown on all sides. Add sliced garlic and cook another minute.
- Add tomato and Italian herbs. Cook, stirring for 1-2 minutes. Add about 1 cup of water and bring to a boil. Cover and lower the heat. Simmer for about 15-20 minutes, checking frequently and adding more water as necessary. The eggplant should be very soft and mushy.
- Add cooked spaghetti and toss well to incorporate evenly. Add a little more salt and pepper as needed. Cover and allow to rest for 2 minutes. Drizzle with olive oil and serve with Parmesan cheese, if desired.