Pasta is bathed in a luxurious tomato sauce, studded with tender crisp grilled eggplant and topped with fresh Parm.
- Prep Time10 Minutes
- Cook Time20 Minutes
- Ready In Time30 Minutes
Ingredients
-
2 baby eggplants, rinsed
-
olive oil
-
garlic salt
-
2 Tbs olive oil
-
1 small onion
-
3 cloves garlic
-
2 cans whole tomatoes
-
1 handful fresh basil leaves, torn
-
1/2 tsp sea salt
-
1/4 tsp fresh ground pepper
-
1 Tbs honey
-
1/4 C fresh grated Parmigiano Reggiano
-
1 lb spaghetti
|
|
Directions
-
Preheat grill to medium.
-
Cut stem ends off of eggplant, cut in half and cut halves into 3/4 inch thick slices. Place eggplant in a bowl, drizzle with olive oil, sprinkle with garlic salt and toss to coat. Place on hot grill and cook for 2-3 minutes on each side, until golden and cooked through. Set aside.
-
Bring a large pot of water to a boil. Season liberally with salt and add in spaghetti. Stir and cook over medium high heat, according to package directions.
-
While pasta is cooking, preheat a skillet over medium heat. Add 2 Tbs olive oil, onion and garlic. Cook 3 minutes, until onion is translucent. Slowly pour in canned tomatoes, breaking them up with your hands. Season with salt and pepper, honey and fresh basil. Bring to a boil, reduce heat and simmer for 20 minutes, until reduced and thick. Once sauce is reduced, stir in Parmigiano and grilled eggplant, which has been chopped to bite size pieces. Toss in cooked pasta and garnish with additional fresh basil and fresh grated Parmigiano.
Notes & Tips
Notes & Tips: