- 1 (8 ounce) package spaghetti
- 1/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1 large eggplant, sliced
- 1 tablespoon olive oil
- 1/3 red onion, sliced
- 2 cloves garlic, minced, or more to taste
- 1 (28 ounce) jar spaghetti sauce
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (6 ounce) can sliced black olives, drained
- 4 ounces fresh mozzarella cheese, sliced, or to taste
- 2 tablespoons shredded fresh basil
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix 1/3 cup olive oil and garlic powder in a small bowl. Brush both sides of eggplant slices with oil mixture.
- Grill eggplant slices on the preheated grill until soft and lightly browned, flipping halfway through, 8 to 10 minutes total. Let cool.
- Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add minced garlic and cook until aromatic, 1 to 2 minutes more. Add spaghetti sauce and diced tomatoes; mix well. Add black olives and mix.
- Cut cooled grilled eggplant slices into fourths and add to the sauce in the skillet. Mix until coated and warmed through, about 5 minutes.
- Add sliced fresh mozzarella cheese just minutes before serving to allow cheese to melt. Serve sauce on spaghetti noodles and sprinkle with fresh basil.
07/21/2019
recipepes.com
grilled eggplant and garlic pasta, recipe
PT15M
PT1H
5
455 calories
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