Spaghetti with grilled eggplant and tomato sauce
6
Points®
Total Time
28 min
Prep
16 min
Cook
12 min
Serves
6
Difficulty
Moderate
This grilled pasta sauce tastes like it was cooked all day but takes only 28 minutes. The grill imparts a mild smoky flavor to the eggplant and peppers as they get tender from the heat. The fresh tomatoes melt into a wonderful base for the sauce and marry well with the garlic, red pepper flakes, basil and chives, making the sauce rich and filling. So easy to make, this sauce is one to freeze and reheats well for meals into the future. Try over spaghetti squash for a simple twist that is 100% veggie or stir in some ground chicken for a heartier sauce over pasta. Feta is a nice briny finish but can be swapped for parmesan or asiago cheese if you prefer. Want this in the winter? Roast your vegetables in a 425ºF oven instead of grilling.
Ingredients
Uncooked eggplant
1 medium, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds
Red bell pepper
1 medium, cut into 8 strips
Olive oil cooking spray
1 spray(s)
Table salt
¾ tsp, divided
Garlic
1 clove(s), minced
Tomato
2 large, coarsely chopped
Crushed red pepper flakes
¼ tsp
Black pepper
⅛ tsp
Fresh basil
2 Tbsp, fresh, minced
Chives
2 Tbsp, fresh, minced
Low sodium vegetable broth
½ cup(s)
Uncooked angel hair pasta
8 oz, cooked according to package directions, drained (or thin spaghetti)
Feta cheese
4 oz, crumbled
