Whole Wheat Spaghetti with Eggplant
I used fresh veggies from our garden and market, you could sub other veggies that you have at home though....like zucchini/squash, add mushrooms, ect
I also used fresh basil cause I had it but obviously could sub dried herbs
Night before or morning of spread:
1 med eggplant, unpeeled, cut into 1/2 in cubes, sprinkle generously with salt (I used smoked salt and Kosher) on a baking sheet lined with 2 layers of paper towels. Cover with another 2 layers of towels and another baking sheet topped with heavy cans. Let drain for 8 hours.
*In a large skillet over med heat: 3 Tbsp EVOO, add the eggplant and cook, stirring until tender and golden
*Add and cook for about 15 sec: 2 Large garlic
*Add: 7 medium, ripe tomatoes, peeled, seeded, and chopped (I did not peel or seed, up to you)
2 medium bell peppers finely chopped
*Cook, stirring frequently until the sauce is thick, about 10 min
*Stir in: 1/2 cup fresh basil, coarsely chopped
1 Tbsp drained capers
2 large green olives, chopped
Salt and pepper to taste (I did not have to a
*Meanwhile boil 1 lb of whole wheat spaghetti. Drain and toss the the sauce.
*After serving I added asiago cheese on top and served with bread!