Eggplant Spaghetti

Name: Eggplant Spaghetti
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 822 grams diced tomatoes with garlic and onion, undrained; 946 milliliters hot cooked pasta; 710 milliliters (1-inch) cubed peeled eggplant; 2 Tbsps chopped fresh basil; 59 milliliters chopped fresh parsley, divided; 4 garlic cloves, minced; 59 milliliters sliced green olives; 227 grams package presliced mushrooms; 2 Tbsps olive oil, divided; 118 milliliters chopped onion; 0 teaspoons salt; 1 Tbsp sugar; 2 Tbsps tomato paste

Eggplant Spaghetti is a dairy free side dish. One serving contains 362 calories, 12g of protein, and 10g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have parsley, sugar, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 53 minutes.

Instructions

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add eggplant; saut 8 minutes or until tender.

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Eggplant

Add onion and salt; cook 5 minutes or until onion is tender.

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Onion

Salt

Remove eggplant mixture from pan; set aside.

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Eggplant

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Frying Pan

Heat remaining 1/2 tablespoon oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms; saut 4 minutes or until tender.

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Mushrooms

Add garlic; saut 1 minute.

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Garlic

Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick.

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Eggplant

Tomato