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Spaghetti With Eggplant

Spaghetti With Eggplant in a delicious tomato based gravy. Serve this with crispy garlic bread. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsSpaghetti, Brinjal
CuisineItalian
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time26-30 minutes
Serve4
TasteSpicy
Level of CookingModerate
OthersVeg

Ingredients 

  • 200 grams spaghetti
  • 2 brinjals
  • 4 tomatoes, blanched
  • 1 tablespoon chopped garlic 
  • Salt to taste
  • 1/2 teaspoon crushed black peppercorns 
  • 1/2 cup grated cheese 
  • 2 tablespoons oil
  • 1 medium green capsicum
  • 1 teaspoon crushed red chillies 
  • 1 fresh parsley sprig

Method

  1. Boil spaghetti in a large in plenty of salted water till it is almost cooked or al dente. Peel eggplant and dice them into small pieces. Discard pieces with too many seeds.
  2. Peel the blanched tomatoes and chop. Remove the seeds and slice the capsicum. Heat oil in a pan. Add chopped garlic. Sauté for half a minute and add diced eggplant.
  3. Cook for ten minutes on slow flame. Add tomatoes and sliced capsicum. Stir-fry for five minutes. Season with salt, crushed peppercorns and crushed red chillies.
  4. Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley and serve hot.

Nutrition Info

Calories2322
Carbohydrates397.1
Protein73.9
Fat48.5
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