Spaghetti with Eggplant Sauce (version II)
1 medium eggplant, pared and cut into 1-inch cubes
Sprinkle eggplant cubes with flour and toss to coat well; set aside. In a 4 quart saucepan or Dutch oven, heat oil and add prepared eggplant cubes. Brown lightly, stirring frequently. Remove to absorbent paper and drain. Place onion in pot, adding more oil if necessary, and cook until lightly browned. Stir in tomatoes, tomato puree, salt, basil, pepper and sugar. Boil gently uncovered, for 20 minutes, stirring occasionally. Add eggplant and boil gently, covered 15 to 20 minutes longer, or until eggplant is fork tender. Serve over cooked spaghetti with Parmesan cheese.
2 tablespoons flour
1/2 cup olive oil
1/2 cup sliced onion
2 cups fresh peeled and quartered plum tomatoes or 1-1 pound can Italian-style plum tomatoes, quartered and drained
6 ounces tomato puree
1/2 teaspoon salt
1 teaspoon dried basil
freshly ground black pepper to taste
1/4 teaspoon sugar
freshly grated parmesan cheese
Makes 4 to 6 servings, or enough for 3/4 to 1 pound spaghetti.
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