INGREDIENTS

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&#176.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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