Spaghetti With Eggplant (Aubergine) Sauce

Name: Spaghetti With Eggplant (Aubergine) Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, minced; 1/2 green bell pepper, cubed; 1 lb eggplant, peeled, cubed; 2 lbs tomatoes, cubed; 1/2 cup dry red wine; 2 tablespoons fresh basil or 1 teaspoon dry basil; 2 tablespoons fresh oregano or 1 teaspoon dry oregano; salt and pepper; 12 ounces spaghetti, cooked

Submitted by Dancer

"tasty dish"

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photo by Caroline Cooks

Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
¹⁄₂ green bell pepper, cubed
1 lb eggplant, peeled, cubed
2 lbs tomatoes, cubed
¹⁄₂ cup dry red wine
2 tablespoons fresh basil or 1 teaspoon dry basil
2 tablespoons fresh oregano or 1 teaspoon dry oregano
salt and pepper
12 ounces spaghetti, cooked

directions

In a large saucepan, heat olive oil over medium heat.
Add onion and garlic; cook until onion is soft.
Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
Season with salt and pepper, if desired.
Reduce heat, cover and simmer 30 minutes.
Serve sauce over spaghetti.

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Reviews

I also roasted the eggplant as others have suggested. Added more onion and garlic because we like them. Didn't have any red wine open so I used some dry vermouth which worked fine. Based on another recipe I looked at before deciding on this one, I also added some capers and olives. Really good - DH liked it a lot.

irishiz
This was very tasty! I also roasted the eggplant, and cooked in the slowcooker on low @ 7-8 hours. I added the whole green pepper, 4 garlic cloves, and a cup of wine, and a can of tomato paste. The only reason its 4 stars instead of 5 is because after 4 hours, the consistency looked brothy and i like it thick, hence the tomato paste. then a tablespoon of sugar to cut the acidity, but the flavor was wonderful!

chefboyar-Dee
This is a culinary delight! I used this recipe but added a few items from another recipe namely, a small can of tomato paste and I used white wine instead of red because that's what I had opened - absolutely delicious over pasta. I also roasted the eggplant as suggested by Caroine Cooks but didn't put it in the food processor.

Pineapple
OMG, Dancer, is this sooo good. Two changes: I sliced & roasted the eggplant in the oven*425F.* for 15 min; then pureed in food processor and I cooked it in the crock pot for 6 hours.Absolutely to die for. Have leftovers to freeze for later. YUM! Thanks a bzillion for posting. Caroline

Caroline Cooks