Goat cheese melts into the tomato sauce, giving it a wonderful earthy flavour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2005
- 1/4 cup extra-virgin olive oil
- 1 clove garlic sliced
- 2 cans diced tomatoes
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup loosely packed fresh basil
- 2 eggplants (each about 1 lb/500 g)
- 12 oz spaghetti
- 1/4 cup crumbled goat cheese
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; fry garlic just until golden, about 3 minutes.
Stir in tomatoes, 1/2 tsp (2 mL) of the salt, pepper and 1 large basil leaf; bring to boil. Reduce heat and simmer until thickened and mixture can mound on spoon, about 45 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 3 days; reheat to continue.)
Meanwhile, shred remaining basil; set aside.
Meanwhile, cut eggplant into 1-inch (2.5 cm) cubes; toss with remaining salt. Let stand in colander in sink until moisture is released, about 20 minutes. Pat eggplant dry, wiping off salt.
In skillet, heat remaining oil over medium-high heat until hot but not smoking. In batches, fry eggplant until golden brown, about 4 minutes. With slotted spoon, remove to paper towel-lined tray.
Meanwhile, in saucepan of boiling salted water, cook pasta until tender but firm, about 10 minutes; drain and return to pot. Add tomato sauce and half each of the eggplant and shredded basil; toss to coat. Pour into large serving dish; sprinkle with cheese and remaining eggplant and basil. Toss to serve.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 941 mg
- Protein 12 g
- Calories 398.0
- Total fat 12 g
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 64 g
- Iron 26.0
- Folate 54.0
- Calcium 11.0
- Vitamin A 20.0
- Vitamin C 65.0