| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | February 19 | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 6 | T | Olive oil |
| 3 | lb | Canned plum tomatoes |
| including the juice | ||
| 2 | lb | Eggplant |
| 1 | lb | Spaghetti |
INSTRUCTIONS
In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened. While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste. In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving. Serves 4 to 6. Gourmet February 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2687
Calories From Fat: 790
Total Fat: 89.9g
Cholesterol: 0mg
Sodium: 53.5mg
Potassium: 3362.3mg
Carbohydrates: 407.9g
Fiber: 47.7g
Sugar: 40.2g
Protein: 70.2g