Eggplant Sauce for Spaghetti

Serves: 6
Total Calories: 103


1 medium onion, finely chopped
1 clove garlic, crushed
2 teaspoons dried parsley, or 1/4 cup fresh, snipped
1 tablespoon olive oil
1 cup water
2 large eggplant, cut in 1/2-inch cubes
1 (28-ounce) can whole tomato, or 8 - 10 fresh Italian tomatoes, chopped
2 (6-ounce) cans tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon sugar
dash of pepper


In saucepan, sauté onion, garlic, and parsley in oil until onion is tender. Add water and eggplant cubes; bring to a boil, reduce heat, and simmer 5 minutes. Add tomatoes, tomato paste, oregano, salt, sugar, and pepper. Heat mixture to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Serve over hot spaghetti; sprinkle with Parmesan cheese.

May add fresh or canned mushrooms. May substitute zucchini squash for 1 eggplant.

Fun Fact: In 1723 at the age of seventeen, Benjamin Franklin left his hometown of Boston, Massachusetts, for Philadelphia, seeking a new start in a new city. By age twenty-four, Franklin owned his own printing business and a newspaper, The Pennsylvania Gazette. He launched the first firefighting company in America, the first fire insurance company, street lighting and paving, reorganization of the town watch, a local militia, and Philadelphia’s first hospital. Franklin was the only person to sign all four of the key documents that led to the formation of the United States of America. The documents are: the Declaration of Independence, the Treaty of Alliance with France, the Treaty of Paris, and the Constitution of the United States.

Nutritional Facts:

Serves: 6
Total Calories: 103
Calories from Fat: 20

This Eggplant Sauce for Spaghetti recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Seafood Lasagna
Short Cut Spinach Lasagna
Reuben Lasagna
Chicken with Fine Herbs and Sun-Dried Tomatoes
Spinach Pasta with Scallops
Angel Hair Pasta Primavera
Andrea’s Spaghetti Pie
Eggplant Sauce for Spaghetti
Pasta Godjabuda (Sicilian Pasta with Onions and Olive Oil)
Bow Ties with Gorgonzola
Linguine with Tomatoes and Basil
Pasta with Black Olives and Tomato Sauce
Rigatoni with Thick Mushroom Sauce
Linguini with Broccoli and Bay Scallops
Lemon Asparagus Pasta
Basic Pesto
Spring Vegetable Risotto
Nutty Brown Rice
Three Cheese Baked Rice
Eggplant and Rice Provençale
Oriental Rice (Indonesia)
Beans and Rice Casserole
Broccoli Rice Bake
Pierogi (Dumplings)
Mock Pierogi
Two-and-a-Half-Minute Skillet Pizza
Crabmeat Quiche
Zucchini Quiche (French)
Lobster Quiche
Spring Vegetable Tart
Chipped Beef Pot Pie
Vermont Turkey and Broccoli Puff
Cranberry Chutney
Apricot Ginger Chutney
Harvest Relish

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.