25 mins
35 mins
Serves 4

Eggplant Spaghetti


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Ingredients

  • 1 large eggplant, chopped in 1-inch pieces, about 1lb
  • 1 tsp (75 mL) olive oil, divided
  • 1 tsp (5mL) advieh , (Persian spice blend)
  • 1/2 tsp (2 mL) cumin
  • 1/2 tsp (2 mL) turmeric
  • 1/2 tsp (2 mL) salt
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups (500 mL) Mutti marinara sauce
  • 250 g Italpasta Artisan Spaghetti , (about half a package)
  • 1/2 cup (125mL) grated Parmesan 
  • 1/2 cup (125mL) torn basil leaves

Instructions

  • Preheat the oven to 400 F(200 C).
  • In a large bowl, toss chopped eggplant with ¼ cup (60 mL) oil, spices and salt until well combined. Place on a large baking sheet lined with parchment paper. Place in the center of the preheated oven for about 25 minutes, until golden, turning only once. Remove from the oven and let cool on the baking sheet while making sauce and cooking pasta.
  • Meanwhile, heat remaining oil in a large pan over medium heat. Cook onion and garlic until lightly brown, about 3 to 5 minutes. Stir in marinara sauce. Simmer for about 3 minutes, until the sauce has thickened slightly.
  • Cook pasta according to package directions. Drain and set aside.
  • Add eggplant, cooked pasta, parmesan cheese and basil to the pan and toss until well combined and pasta is heated through.
  • Divide pasta evenly between serving bowls and garnish evenly with additional parmesan cheese and torn basil.
  • Makes about 6 cups (1.5 L).
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Tips

Garnish with additional grated Parmesan cheese and torn basil leaves