| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lg | Onion, chopped |
| 4 | Cloves garlic, minced | |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 3 | lb | (48 oz.) canned plum tomatoes |
| 2 | lb | Eggplant, cut into 1/2 inch cubes |
| Olive oil spray | ||
| 3 | ts | Salt (or to taste) |
| 1/2 | ts | Black pepper |
| 1 | lb | Spaghetti |
INSTRUCTIONS
source: Susan Powter's FOOD 1. Heat oil in large saucepan over med/high heat. Add onion and garlic and cook until soft. 2. Add herbs and cook 2 min. Add tomatoes with juice and stir to break up tomatoes. Cook for 15 min., until thick. 3. Preheat oven to 400 degrees F. 4. Spread out half of eggplant on large cookie sheet and spray lightly with oil. Bake for 10 min. in upper portion of oven, then bake for another 10 min in lower portion of oven. The eggplant should be golden brown. Repeat with remaining eggplant. 5. Stir the eggplant into the sauce and season with salt & pepper to taste. Cook for 20-25 min. 6. Cook the spaghetti according to package directions and serve with sauce. Serving size: 29 oz, Calories: 595, Total fat: 6 g (9%), (Saturated fat 1 g). Posted to Digest eat-lf.v097.n036 by Colleen Strong <Colleen.Strong@LHSC.ON.CA> on Feb 07, 1997.
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