Recipes / Tomato Roasted Eggplant

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Tomato Roasted Eggplant

4

  • SERVING SIZE: 6

Ingredients
  • 3 1/2 cups Furmano's Crushed Tomatoes
  • 1 pound Eggplant, Halved & Trimmed
  • 2 tablespoons Basil, Chopped
  • 1 each Onion, Chopped
  • 1 teaspoon Garlic, Minced
  • 1/3 cup Olive Oil
  • 1 pound Spaghetti, Cooked
  • As Needed Salt and Pepper
  • As Needed Parmesan Cheese
Preparation
  1. Place eggplant on an oiled baking sheet, cut side down. Bake at 400 degrees until tender, about 20 minutes.
  2. Remove skin and chop the pulp.
  3. In frying pan on medium heat, add olive oil, onion and garlic, stirring for 3 minutes.
  4. Add Furmano's Crushed Tomatoes and simmer for 10 minutes or until thickened.
  5. Add eggplant to tomato mixture; and salt and pepper to taste.
  6. Simmer for 5 minutes.
  7. Add basil right before serving.
  8. Serve over cooked spaghetti with a garnish of parmesan cheese.