RisaG 10-01-99 5:45 PM
Spaghetti with Tomato-Eggplant Sauce
Recipe By : Mark Peel & Nancy Silverton At Home
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Eggplant
Tomatoes
Amount Measure Ingredient, Preparation Method
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3 tbsp. extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
1 tsp. coarse salt
1 medium eggplant, unpeeled/in 1/2" cubes
1/2 large red bell pepper, finely chopped
1 medium onion, finely chopped
2 lb. plum tomatoes, core/seed/chop
1/4 tsp. crushed red pepper, plus
1/8 tsp. crushed red pepper
4 cloves garlic, minced
1 tsp black pepper, coarsely ground
1 lb. spaghetti, ziti, penne, rigatoni, or other pasta
Garnish: 1/2 bunch fresh basil, cut in fine shreds
In a medium skillet over moderately high heat, heat 3 tbsp. olive oil with salt.
Add eggplant and red pepper; stir often but allow vegetables to become slightly charred.
Add onions, stir in tomatoes, 1/4 tsp. crushed red pepper, garlic, remaining 1/2 cup olive oil, black pepper and remaining crushed red pepper.
Lower heat, stir well to combine, and cook for 10 minutes, until thick.
Bring a large pot of salted water to a boil and cook pasta until al dente.
Drain and place in a large serving bowl.
Pour sauce over pasta and toss to combine.
Garnish with basil and serve immediately.
Serves 4 as a main course.