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Spaghetti With Eggplant & Tomato Sauce

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“I got this recipe from Woman's Day magazine October 2009 issue. We had all the ingredients on hand so we decided to give it a try and it was very good. This one has been placed in our "regularly visited" recipes box.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put eggplant into a colander over a plate. Sprinkle with 2 tablespoons salt; toss. Set aside to drain 30 minutes. Rinse and pat dry with paper towels.
  2. Bring a large pot of slightly salted water to a boil.
  3. Meanwhile, heat olive oil in a large nonstick skillet. Add garlic and cook 1 to 2 minutes over medium-low heat until light golden. Add tomatoes and tomato paste; cook 15 minutes, stirring occasionally, until tomatoes soften and sauce is slightly thickened.
  4. Meanwhile, when water comes to a boil, add pasta an cook as package directs.
  5. While pasta cooks, heat 1/2 inch vegetable oil in another large skillet (you'll use about 2 cups of oil). Add eggplant and fry until golden, about 8 minutes. Remove with a slotted spoon to paper towels to drain. Stir eggplant into tomato sauce.
  6. When pasta is cooked, reserve 2 tablespoons pasta cooking water, then drain. Return pasta to pot. Stir in sauce, reserved water, basil and cheese. Season with salt, pepper if desired.

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