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Photo of Spaghetti with grilled eggplant and tomato sauce by WW

Spaghetti with grilled eggplant and tomato sauce

6
PersonalPoints™ per serving
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(s)

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

Sweet red pepper(s)

1 medium, cut into 8 strips

Olive oil cooking spray

1 spray(s)

Table salt

¾ tsp, divided

Garlic clove(s)

1 medium clove(s), minced

Fresh tomato(es)

2 large, coarsely chopped

Crushed red pepper flakes

¼ tsp

Black pepper

⅛ tsp

Basil

2 Tbsp, fresh, minced

Chives

2 Tbsp, 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)

Feta cheese

4 oz, crumbled

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

*To roast the vegetables, preheat the oven to 425ºF. 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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