Spaghetti with Roasted Eggplant Sauce |
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Prep Time: 16 Minutes Cook Time: 35 Minutes |
Ready In: 51 Minutes Servings: 4 |
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Roasting the vegetables adds depth of flavor. They roast while the pasta cooks and the sauce simmers—coming together for a fabulous dish. Ingredients:
5 teaspoons olive oil, divided |
1 (8-ounce) package mushrooms, chopped |
4 cups diced peeled eggplant (about 1 small) |
1 cup chopped onion (1 medium) |
1 teaspoon finely chopped fresh rosemary |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
6 ounces uncooked spaghetti |
1/8 teaspoon crushed red pepper |
2 garlic cloves, thinly sliced |
1 tablespoon chopped fresh thyme |
1 (28-ounce) can crushed tomatoes |
1/4 cup (1 ounce) shredded fresh parmesan cheese |
Directions:
1. Preheat oven to 425°.
2. Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.
3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.
4. While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
5. Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.
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