I had eggplant and spinach leftover from the pizza party the other night, and some of the garlic marinara sauce. Cooking it with spaghetti seemed like the obvious choice, maybe not the most exciting, but it sure tasted good.
If you’d like the recipe for the sauce check out THIS POST from my first Pizza Day celebration, way back when I had to take pictures using the crappy camera on my old phone!
Even though there’s already onions and garlic in the sauce, you can never really have too much of those things. So, I started by sauteing about 1/2 C onions and 4 cloves of garlic in olive oil, sprinkled with a bit of salt and pepper, over medium heat.
After a minute or two, add cubed eggplant. This was about half a medium eggplant.
It’s not really necessary to season the eggplant because it’s going to soak up the flavors from the olive oil the onions and garlic it’s sauteed in, and from the sauce. Once the eggplant softens and everything begins to brown,