Saute eggplant in oil, about 7 minutes.
Add onion, garlic and pepper.
Saute 3 additional minutes or until tender.
Combine tomatoes, tomato juice and herbs.
Add to the eggplant mixture. Cover and simmer for 1/2 hour.
Serve over spaghetti.
In large skillet, heat oil on medium heat.
Add eggplant, onion, garlic and parsley.
Cook until transparent and tender (about 5 minutes).
Stir in tomatoes, tomato paste, salt and sugar.
Reduce heat and simmer 45 minutes, stirring occasionally. Serve over spaghetti and sprinkle with cheese.
Makes 6 servings.
In a large pot at medium high heat (no oil), cook onion, celery, eggplant and garlic clove, stir occasionally until onions are clear, then add tomatoes, brown sugar, parsley flakes and oregano.
Reduce heat to medium-low heat and cook about 30 to 40 minutes or until celery is tender.
Add the garlic powder and cooking wine and cook an additional 5 minutes.
Serve over spaghetti or noodles of your choice, cooked as directed.
Heat oil in Dutch oven over medium heat.
Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender, about 8 minutes.
Stir in the rest of the ingredients.
Heat to boiling.
Reduce heat.
Cover and simmer, stirring occasionally, 15 minutes.
Put on spaghetti and top with Parmesan cheese.
Melt butter in a large skillet over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms; cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.
inutes set aside.
SPAGHETTI MEAT SAUCE: Any spaghetti type sauce is
Slice eggplant so you have round 1/4\" slices.
Place slices on a cooling rack and salt both sides.
Let sit for 30 minutes.
Preheat oven to 500 degrees F.
Take each slice of eggplant and dab them with a paper towel to remove moisture.
Spray cookie sheet with PAM and place eggplants on it.
Bake each side of the eggplant slices for 5 minutes on each side.
Remove from oven.
Top each slice with spaghetti sauce.
Then sprinkle each slice with mozzarella cheese.
Bake for 10 minutes or until cheese melts.
Enjoy.
Cut eggplant in 3mm (1/8in) thick
SPAGHETTI AND SPICY EGGPLANT:
Place eggplant in colander, sprinkle with salt,
Place eggplant in a bowl and sprinkle
Cook noodles according to package directions.
Peel eggplant and slice 1/2 inch thick slices. Brush each side of each slice with melted margarine. Broil 4 inches from heat for 3-4 minutes on each side.
Combine cooked noodles and sour cream. Spoon into a greased 13x9 baking dish.
Arrange eggplant slices over noodles. Cover with spaghetti sauce.
Bake at 350 degrees for 25 minutes. Sprinkle with mozzarella and bake 5 minutes longer.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Soak eggplant slices in a large bowl
d frying pan.
dip eggplant slices into egg/milk
br>Place halved and seeded spaghetti squash cut sides down in
For the sauce, heat oil in a large saucepan on medium. Cook onion and garlic 5 mins, until soft. Add tomato, eggplant, green pepper, zucchini, wine and tomato puree, and bring to a simmer. Cook 15 mins, until vegetables are just tender.
Meanwhile, cook spaghetti in boiling water according to package directions. Drain. Add to sauce, along with oregano, basil and olives. Season to taste and toss to combine. Garnish with parsley and serve.
n a kettle; add the spaghetti and cook to the desired
aking sheet.
Lightly salt eggplant.
Let stand for 10
Brush cut sides of eggplant with olive oil and place
Peel eggplant and cut into 1/8 inch slices; drain.
Dip eggplant into beaten eggs and fry in a hot skillet with small amount of oil or margarine until lightly brown (1 to 2 minutes per side).
Again dip the eggplant slices into the eggs; coat with bread crumbs and fry lightly again.
In a casserole, spoon a layer of spaghetti sauce, then a layer of eggplant, continuing until the remaining spaghetti sauce is poured on top.
Bake at 350\u00b0 for 1 hour.
Serve with 3 or 4 slices on a roll.