About this recipe: A hearty and wholesome meal, made by topping spaghetti with a rich tomato and aubergine sauce. This recipe can be veganised by using egg-free spaghetti.
Nice way to put eggplant on the menu. Really sweet and tangy. Be sure you really cook the eggplant and other vegetables until very soft. Served with turkey cutlets and garlic bread for a very easy and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate, that was a good variation, so was zucchini... - 28 Mar 2007 (Review from Allrecipes US | Canada)
Great way to use eggplant. Since Emeril's Eggplant & Gaahlic pasta sauce came out, I've been wondering how to make it myself. I made a few alterations tho': I prepped the eggplant by "sweating" it out with sea salt(see Eggplant Parmesan II review for instructions). When I added the canned tomatoes, I also added 1/2 cp of red wine, as well as oregano, fresh basil and fresh parsley(add these 3 to taste). I then allowed it all to simmer for an extra 20 minutes. May add carrots next time, I often use them in my regular pasta sauce--helps with the sweetness factor & you won't need to add sugar. - 17 Feb 2009 (Review from Allrecipes US | Canada)
Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste the eggplant, but it's disguised enough that she ate it. - 27 Jul 2011 (Review from Allrecipes US | Canada)