Eggplant Spaghetti

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.

Yield: 4 servings (serving size: 1 cup pasta and 1 cup sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 393
  • Fat: 9.9g
  • Saturated fat: 1.2g
  • Protein: 12.2g
  • Carbohydrate: 67.0g
  • Cholesterol: 0mg
  • Iron: 5.3mg
  • Sodium: 733mg
  • Calories from fat: 22%
  • Fiber: 7.0g
  • Calcium: 61mg


  • 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


  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.
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