There are win-win situations in life, and win-win situations in the kitchen. So it is, I think, with this fantastic recipe. It’s a way for you to enjoy a delicious Italian-style dish while getting lots of yummy vegetables into your meal. That includes eggplant, which makes it a triple win, because so many people are looking for additional ways to prepare eggplant other than Eggplant Parmesan. This recipe incorporates diced eggplant into a tasty medley of simmered veggies and the result is a fresh-tasting, naturally sweet and flavorful pasta sauce. Of course you can use this sauce for regular pasta, but this week I’m going veggies all the way by spooning it over spaghetti squash instead of noodles. One of the secret ingredients that I incorporate into many soups and sauces is a diced leek which provides a naturally sweet, rich flavor. When it comes to adding tomatoes to my sauce, I generally go for organic diced or crushed tomatoes. Personally, I find them consistently sweeter than fresh store bought tomatoes. Finally, when making any tomato-based sauces, one of the most important tips I can share with you is to wait until the very end of the cooking process before adding salt, as salt can make the tomatoes acidic which can give off a slightly pungent, instead of a smooth, sweet flavor. I really do love this alternative to a Bolognese sauce and by using spaghetti squash, I can go back for a second helping, guilt free!
| Servings |
- 1 pound fresh white mushrooms, diced
- 2 tablespoons butter
- 1 large sweet yellow onion, diced
- 3-4 large fresh garlic cloves, minced
- 1 large leek, diced or cut into small pieces
- 2 eggplants, peeled and diced
- 1 tablespoon olive oil
- 2 29 ounce cans organic crushed or diced tomatoes
- 2 heaping tablespoons fresh basil, minced
- 2-3 bay leaves (optional)
- pinch of red pepper flakes
- 1/2 teaspoon salt (or more if needed)
- 1/2 teaspoon black pepper
- 2 large spaghetti squash
- fresh grated Parmesan cheese
Ingredients
| Rate this recipe! |
- In a large Dutch oven or large heavy saucepan, melt butter over high heat. Add diced mushrooms and cook, stirring often, until mushrooms begin to get golden brown. Turn heat to medium high and add onion, garlic, leek and eggplant, stirring to combine. Add olive oil, stir and cook for about 5-6 minutes or until vegetables have softened. Add crushed or diced tomatoes, basil, bay leaves and red pepper flakes. Stir to combine well, cover and simmer on low for 1-2 hours, stirring occasionally. When sauce is done, add salt and pepper. Place spaghetti squash in a microwave safe dish with about ¼ cup of water. Cover and cook for 12-15 minutes or until squash has softened. Cut in half and scoop out seeds. Place squash in a bowl, fill with eggplant sauce and sprinkle with parmesan cheese.
