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Ingredients
- 1 x onion minced
- 2 x garlic cloves chopped
- 6 Tbsp. extra virgin olive oil
- 3 lb canned plum tomatoes including the juice
- 2 lb eggplant
- 1 lb spaghetti
Directions
- In a large heavy saucepan cook the onion and the garlic in 2 Tbsp. of the oil over the moderately low heat, stirring occasionally, till the onion is softened, add in the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 min, or possibly till it is thickened.
- While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 Tbsp. oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 min, stir it and switch the pan positions in the oven. Bake the eggplant for 10 min more, or possibly till it
- is very tender and golden brown, and stir it into the sauce with salt and pepper
- to taste.
- In a kettle of boiling salted water boil the spaghetti till it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.
- Serves 4 to 6.
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