Eggplant Spaghetti Sauce

20m
Prep Time

15-20m
Cook Time

35m
Ready In

Recipe: #28206

September 24, 2017

Categories: Sauce, Savory Sauces, Tomato, Eggplant, Australian, Italian, Sunday Dinner, Gluten-Free, Kosher, No Eggs, Canned Tomatoes, Italian Dinner, more

recipe by:
TwisSis

"I recently borrowed an Aussie cookbook from my SIL titled "Women's Weekly New Cookbook" by Food Editor Ellen Sinclair. I'm not really after a greater volume of recipes, but rather recipes that especially appeal to me, would be good options for guests or meet a special need. This recipe works for the latter as Siggi's youngest sister is vegetarian (but her version allows fish & cheese) & I'm always looking for new recipes that will suit her & be favored by other family members. I can easily double this recipe & then add a salad starter, garlic bread & dessert to this main course spaghetti & be good-to-go. (Times were not given, have been estimated by me & do not include waiting time for the eggplant or cooking time for the spaghetti) ENJOY!"

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (254.2 g)
Calories 268.8
Total Fat - 23.3 g
Saturated Fat - 2.6 g
Cholesterol - 6.7 mg
Sodium - 22.9 mg
Total Carbohydrate - 10.4 g
Dietary Fiber - 4 g
Sugars - 5.7 g
Protein - 7.7 g
Calcium - 50.8 mg
Iron - 1.7 mg
Vitamin C - 68.6 mg
Thiamin - 0.1 mg

Step 1

Cut unpeeled eggplant into 1/2 in cubes. Sprinkle w/salt & allow to sit for 30 min. Rinse well under cold running water & pat dry.

Step 2

Heat oil in pan. Add crushed garlic, peeled & chopped onion, seeded & sliced red bell pepper & eggplant. Saute until onion is tender.

Step 3

Add drained chopped anchovies, un-drained & rough chopped whole tomatoes, water, tomato paste, basil, pepper & chopped capers. Stir until combined.

Step 4

Bring to a slow boil, reduce heat & simmer (covered) for 10 min.

Step 5

Stir in parsley & olives. Serve w/grated Parmesan cheese.

Step 6

NOTE PER THE RECIPE: "This sauce is sufficient for 250-375 gm (8-12 oz) spaghetti."

Step 7

NOTE #1 FROM ME: Altho not mentioned as part of the recipe, I see no reason why this sauce could not be made the day before intent to serve. I've always agreed w/those who maintain a good spaghetti sauce is usually better on Day 2 anyway. :-)

Step 8

NOTE #2 FROM ME: Altho also not mentioned in the recipe, I will likely add baby shrimp & sliced fresh mushrooms to expand the volume of the yield & create a more company-worthy version that includes a protein. :-)