Spaghetti with Tomato Sauce and Roasted Eggplant
Recipes
In this recipe, we roast eggplant in the oven with the skin on until it is very crispy. After tossing the spaghetti with a quick tomato sauce, you will top the dish with the eggplant and a bit of fresh basil.
Ingredients
- 12 oz. jovial Whole Grain Einkorn Spaghetti
- ¼ medium onion, minced
- 18 oz. jovial crushed tomatoes
- 5 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
- 2 medium eggplants, tips trimmed
- 1 tsp. of sea salt
- ½ tsp. of fresh ground black pepper
- 1 tbsp. of parsley, minced
Instructions
- Prepare tomato sauce by simmering 2 tbsp. of oil, onion and tomatoes with salt to taste for 20 minutes.
- Cut eggplants in half and then quarters lengthwise. Cut each quarter one more time lengthwise, so you have 8 strips of eggplant.
- In a large mixing bowl, whisk together 3 tbsp. of olive oil, sea salt, black pepper and parsley. Add eggplant strips and mix until coated with dressing.
- Arrange eggplant slices skin side down on a baking tray and bake for 25-30 minutes at 350°F until crispy.
- Cook pasta according to package instructions while eggplant is roasting.
- Toss pasta with tomato sauce and top with eggplant.
