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1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise
1/3 cup olive oil
1 onion, minced
2 large garlic cloves, minced
1 (28 oz.) can crushed tomatoes in puree
salt and pepper
2 tablespoons minced fresh basil leaves
1 lb. spaghetti
Preheat oven to 400 degrees.
Arrange eggplant, cut-side down, on an oiled baking sheet and bake until tender, about 20 to 25 minutes. Let cool, remove the skin, and coarsely chop the pulp. In a skillet over medium heat, warm th oil until hot. Add the onion and garlic and cook, stirring, for 3 minutes. Add the tomatoes and simmer, stirring occasionallly, for 10 to 12 minutes, or until thick. Add the chopped eggplant, salt, and pepper, and simmer, stirring occasionally, for 5 minutes, or until heated through. Stir in basil. Keep sauce warm.
Bring a large saucepan of salted water to a boil. Add spagetti and cook until ready. Drain; transfer to bowl and toss gently with the sauce.
1/3 cup olive oil
1 onion, minced
2 large garlic cloves, minced
1 (28 oz.) can crushed tomatoes in puree
salt and pepper
2 tablespoons minced fresh basil leaves
1 lb. spaghetti
Preheat oven to 400 degrees.
Arrange eggplant, cut-side down, on an oiled baking sheet and bake until tender, about 20 to 25 minutes. Let cool, remove the skin, and coarsely chop the pulp. In a skillet over medium heat, warm th oil until hot. Add the onion and garlic and cook, stirring, for 3 minutes. Add the tomatoes and simmer, stirring occasionallly, for 10 to 12 minutes, or until thick. Add the chopped eggplant, salt, and pepper, and simmer, stirring occasionally, for 5 minutes, or until heated through. Stir in basil. Keep sauce warm.
Bring a large saucepan of salted water to a boil. Add spagetti and cook until ready. Drain; transfer to bowl and toss gently with the sauce.