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Spaghetti with Roasted Eggplant Sauce

Prep time 16 mins
Cook time 35 mins
Yield 4 servings (serving size: 1 1/2 cups)
Roasting the vegetables adds depth of flavor. They roast while the pasta cooks and the sauce simmers—coming together for a fabulous dish.

Ingredients

  • 5 teaspoons olive oil, divided
  • 1 (8-ounce) package mushrooms, chopped
  • 4 cups diced peeled eggplant (about 1 small)
  • 1 cup chopped onion (1 medium)
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 ounces uncooked spaghetti
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup (1 ounce) shredded fresh Parmesan cheese

Nutrition Information

  • calories 375
  • fat 12.4 g
  • satfat 2.4 g
  • protein 13.5 g
  • carbohydrate 57.2 g
  • cholesterol 4 mg
  • iron 4.9 mg
  • sodium 649 mg
  • caloriesfromfat 30 %
  • fiber 6.9 g
  • calcium 164 mg

How to Make It

  1. Preheat oven to 425°.

  2. . Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.

  3. . While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.

  4. . While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

  5. . Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.

Oxmoor House Healthy Eating Collection