SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE
- Cooks . com
- May 15, 2016
- 1 min read
SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE 2 lb eggplant, diced 2 tbsp. salt, (for soaking eggplant) 3 tbsp. olive oil 4 cloves minced garlic 1 (8 oz can) diced tomatoes with garlic and herbs 2 tbsp. tomato paste 12 oz Ronzoni Smart Taste spaghetti 2 cups canola oil (for frying) 1/4 cup chopped basil 1/4 cup feta cheese 1/4 tsp. sea salt 1/8 tsp black pepper
Put eggplant in colander over a plate, sprinkle with 2 tablespoons salt. Toss, set aside to drain for 30 minutes. Rinse, pat dry with paper towels. Bring a large pot of water to boil. Heat oil in large skillet, add garlic, cook 1-2 minutes or until golden.
Add tomatoes and tomato paste, cook 15 minutes, stirring occasionally, until tomatoes soften ans sauce is a little thick. Cook spaghetti as directed, reserving 2 tablespoons cooking water, drain pasta.
Return pasta to pot. Heat 2 cups oil in skillet. Add eggplant, fry until golden, about 8 minutes. Remove to paper towels to drain.
Stir eggplant into tomato sauce. Into pot with pasta, stir in sauce, reserved water, basil and cheese, season with salt and pepper. Serve with garlic bread.
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