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Photo of Spaghetti with Eggplant-Tomato Sauce by WW

Spaghetti with Eggplant-Tomato Sauce

6
PersonalPoints™ per serving
Total Time
28 min
Prep
16 min
Cook
12 min
Serves
6
Difficulty
Moderate
This homemade pasta sauce is so good that you'll want to make extras. Freeze it in 1 cup servings for quick defrosting and easy portion control.

Ingredients

Eggplant(s)

1 medium, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds, uncooked

Sweet red pepper(s)

1 medium, cut into 8 strips

Olive oil cooking spray

1 spray(s)

Table salt

¾ tsp(s)

Garlic clove(s)

1 clove(s), medium, minced

Fresh tomato(es)

2 large, coarsely chopped

Crushed red pepper flakes

¼ tsp(s)

Black pepper

⅛ tsp(s)

Fresh basil

2 tbsp(s), fresh, minced

Chives

2 tbsp(s), fresh, minced

Fat free reduced sodium vegetable broth

½ cup(s)

Uncooked angel hair pasta

8 oz, cooked according to package directions, drained (or thin spaghetti)

Crumbled feta cheese

4 oz

Instructions

  1. Preheat grill to medium.*
  2. Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
  3. Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving.
  4. Yields about 1 1/2 cups per serving.

Notes

* You can roast the vegetables if you prefer. Preheat oven to 425ºF (218ºC). Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.

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