This recipe is a delicious and high-fiber substitute to the traditional meat sauce that we all have grown to love. It is sweet, chunky, and meaty in its own way. You’ll feel healthier eating this version than its more famous counterpart.
Prep Time: 12 minutes
Cook Time: 40 minutes
Yield: 4 servings (serving size: 1 cup pasta and 1 cup sauce)
- Extra virgin olive oil, divided
- 2 big eggplants (unpeeled)
- 1/2 cup chopped onion
- Salt, freshly ground pepper, lemon powder
- 4 garlic cloves, minced
- 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
- 2 tablespoons fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 2 small cans tomato paste
- 1 (29-ounce) can tomato sauce; We used Hunt’s Garlic & Herb Spaghetti Sauce
- Cooked pasta
Preheat oven to 350°.
Cut eggplants to desired bite-size servings. (And yes, leave the skin on. It gives it flavor.) Line up the eggplants on a cooling rack and drizzle evoo over them. Sprinkle some lemon powder, salt, and pepper on them. Let broil for 5-7 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, onion and salt; cook 5 minutes or until onion is tender. Add the tomatoes (undrained) and some of the broiled eggplants. Pour in the tomato sauce and add the tomato paste to achieve a thicker sauce consistency.
Add in 2 tablespoons of fresh parsley, basil, and sugar. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick.
Serve over pasta.
Top it with remaining eggplant slices and sprinkle with remaining 2 tablespoons parsley and some finely grated Parmigiano-Reggiano cheese.
Pair with a nice Zinfandel or a Belgian beer. Enjoy!
Did you know? The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco. (Wikipedia)