During the cold winter months, the consumption of comforting pasta increases all over Canada. Here's a savoury way to top spaghetti. Add a sprinkle of Parmesan at the table.
- Portion size 6 servings
Cut eggplant into 3/4-inch (2 cm) cubes. In large saucepan, heat oil over medium-high heat; cook onion and garlic for 2 minutes or until softened. Add eggplant, tomatoes, mushrooms, tomato paste, parsley and oregano; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 25 to 30 minutes or until eggplant is tender.