Spaghetti With Tomato Sauce and Pan-Fried Eggplant

Name: Spaghetti With Tomato Sauce and Pan-Fried Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams plum tomatoes; 454 grams medium Japanese eggplants (about ends trimmed, thinly sliced; 2 teaspoons medium cloves garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil, divided; 237 milliliters medium onion, chopped (about; 4 servings Grated Parmesan; 454 grams spaghetti; 1 teaspoon sugar

Spaghetti With Tomato Sauce and Pan-Fried Eggplant might be just the main course you are searching for. One serving contains 714 calories, 30g of protein, and 17g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up parmesan, sugar, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring a large pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons olive oil in a medium-sized saucepan over medium heat until shimmering.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Sauce Pan

Pot

Add onion and cook, stirring until soft, 3 to 4 minutes.

Ingredients you will need

Onion

Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

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Garlic

Add tomatoes and their juices, and use a potato masher or the back of a wooden spoon to break up the tomatoes into small pieces. Cook, stirring occasionally, until tomatoes have reduced into a thick sauce, 15 to 20 minutes.

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Tomato

Potato

Sauce

Equipment you will use

Potato Masher

Wooden Spoon

Remove from heat. Blend with an immersion blender or a countertop blender in batches.

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Immersion Blender

Blender

Add sugar, and season with salt and pepper to taste.

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Salt And Pepper

Sugar

While tomato sauce cooks, heat 1/2 cup of olive oil in a large 12-inch non-stick skillet over medium heat until shimmering.

Ingredients you will need

Tomato Sauce

Olive Oil

Equipment you will use

Frying Pan

Spread the eggplant slices out in the skillet. The pieces will immediately soak up most of the oil, but will eventually expel the oil and start to brown. Stir occasionally until eggplants slices are browned on all sides, and just starting to crisp, 8 to 10 minutes.

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Eggplant

Spread

Cooking Oil

Equipment you will use

Frying Pan

Remove slices with a slotted spoon and drain on paper towels.

Equipment you will use

Slotted Spoon

Paper Towels

Cook spaghetti in boiling water according to package directions. When almost done, reserve 1/4 cup of pasta water.

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Water

Spaghetti

Drain pasta in a colander, and immediately transfer to the pot with the tomato sauce. Turn heat to medium, add the pasta water, and toss pasta until it is evenly coated with the sauce.

Ingredients you will need

Tomato Sauce

Water

Pasta