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Ingredients58 m servings 653 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a nonstick skillet over medium-low heat and cook onions until soft and translucent, 3 to 5 minutes. Add eggplants and garlic and cook until softened, 3 to 5 minutes. Add tomatoes and capers; cook until eggplant is soft, about 20 minutes. Season with salt and pepper and stir in fresh basil.
- Serve eggplant sauce over spaghetti.
- Cook's Note:
- You can also use fresh tomatoes in this recipe, but they should be blanched and peeled.
Per Serving: 653 calories; 12.8 g fat; 118.6 g carbohydrates; 20.6 g protein; 0 mg cholesterol; 410 mg sodium. Full nutrition
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