Spaghetti with Eggplant-Tomato Sauce
- Total Time
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.
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 spray1 spray(s)
table salt¾ tsp, divided
garlic clove(s)1 medium clove(s), minced
fresh tomato(es)2 large, coarsely chopped
crushed red pepper flakes¼ tsp
black pepper⅛ tsp
basil2 Tbsp, fresh, minced
chives2 Tbsp, fresh, minced
fat free reduced sodium vegetable broth½ cup(s)
uncooked angel hair pasta8 oz, cooked according to package directions, drained (or thin spaghetti)
feta cheese4 oz, crumbled
- Preheat grill to medium.*
- 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.
- 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.
- Yields about 1 1/2 cups per serving.