Spaghetti With Eggplant

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"really good"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (303.7 g)
  • Calories 525.7
  • Total Fat - 11.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 4 mg
  • Sodium - 648.7 mg
  • Total Carbohydrate - 94.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.3 g
  • Protein - 20.3 g
  • Calcium - 133 mg
  • Iron - 4.7 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.6 mg

Step 1

Saute onion in the 4 teaspoons olive oil. Add garlic and saute. Add diced tomatoes; simmer 20 minutes.

Step 2

Cook spaghetti; drain.

Step 3

Fry egg plant in another frying pan in tablespoon oil for 5 minutes. Add egg plant to sauce.

Step 4

Pour pasta in a bowl. Add sauce on top.

Step 5

Break up basil.

Step 6

Top with feta cheese.

Tips & Variations


No special items needed.

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