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Eggplant Spaghetti

Oxmoor House
Prep time 12 mins
Cook time 41 mins
Yield 4 servings (serving size: 1 cup pasta and 1 cup sauce)
Serve this sweet, chunky vegetable sauce over any of your favorite pastas. It's a delicious, high-fiber alternative to traditional meat or marinara sauce.

Ingredients

  • 2 tablespoons olive oil, divided
  • 3 cups (1-inch) cubed peeled eggplant
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1 (8-ounce) package presliced mushrooms
  • 4 garlic cloves, minced
  • 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
  • 1/4 cup chopped fresh parsley, divided
  • 1/4 cup sliced green olives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked pasta

Nutrition Information

  • calories 393
  • fat 9.9 g
  • satfat 1.2 g
  • protein 12.2 g
  • carbohydrate 67.0 g
  • cholesterol 0 mg
  • iron 5.3 mg
  • sodium 733 mg
  • caloriesfromfat 22 %
  • fiber 7.0 g
  • calcium 61 mg

How to Make It

  1. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.

  2. Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.

  3. Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.

Oxmoor House Healthy Eating Collection