spaghetti weggplant tomatoes capers
From nanapeg 17 years ago
- 12 minutes to make
- Serves 4
simple supper - garlic bread completes.
Ingredients
- 1 large or enough small eggplant(s) to make 2 lbs shopping list
- 1/4 cup olive oil shopping list
- 1 medium sweet onion chopped shopping list
- 2 cloves (or more to taste) minced shopping list
- enough roma tomatoes peeled, seeded & chopped to make 4 cups (2 to 3 lbs) shopping list
- 3/4 lb spaghetti - or any "long pasta" shopping list
- 4 tbl. chiffonade of fresh basil shopping list
- 1/2 lb fresh mozzarella, cut into 1" cubes shopping list
- 2 tbl capers shopping list
How to make it
- Heat oven to 425
- Peel eggplant and cut into 1/2" cubes. Toss with 2 tbl oil and spread on baking sheet. Sprinkle with salt and pepper to taste.
- Roast, stirring occasionally, about 20 mins til brown and tender.
- Meanwhile, heat remaining oil in skillet over medium heat. Add onions and saute about 8 mins til golden. Stir in garlic and cook about 30 secs.
- Add tomatoes. Turn heat to high and cook 8 - 10 mins, or until sauce has thickened.
- Cook pasta til done the way you like it.
- Toss pasta with sauce, eggplant, & most of the basil (save a bit for garnish} & mozzarella. Turn onto serving platter and sprinkle with remaining basil and capers.
People Who Like This Dish 4
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