Spaghetti with Eggplant-Tomato Ragout

1/2 pound spaghetti
1 1/2 tablespoons olive oil
1 small yellow onion, diced
1 medium eggplant, diced
1 small summer squash, diced
2 cloves garlic, minced
4 large tomatoes diced
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 ounces parmesan or part-skim mozzarella cheese, grated

In a medium saucepan, place the spaghetti in enough boiling water to cover, stir, and return to a boil. Cook according to package directions (for al dente, about 9 to 11 minutes). Drain in a colander and keep warm.

Meanwhile, in a medium saucepan, heat the oil. Add the onion, eggplant, squash, and garlic and sauté for 5 to 7 minutes. Add the tomatoes and seasonings and cook for 15 minutes more over medium heat, stirring frequently.

Place the spaghetti on serving plates and ladle the ragout over the top. Sprinkle with Parmesan cheese and serve with Italian bread and a bottle of red wine



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