Spaghetti Marinara with Eggplant

Eggplant adds flavor and texture to this tomato sauce. Seasoned with herbs and served over pasta, it's a great vegetarian dinner.


1 medium onion, chopped

3 cloves garlic, crushed

8 Tablespoons olive oil

2 (28 ounce) cans plum tomatoes with their juice


1 teaspoon dried oregano

1 teaspoon dried thyme

salt and pepper to taste

2 Tablespoons capers

2 medium eggplants, peeled and cut into 1-inch dice

1 pound spaghetti

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 400°.
Saute onion and garlic in 2 Tablespoons olive oil in a large pot until onion is softened. Stir occasionally. Add tomatoes with juice, honey, oregano, thyme, salt and pepper to taste.
Bring to a boil. Reduce heat and simmer sauce for 45 minutes or until thickened. Stir in capers. Remove from heat.
Meanwhile, put eggplants in a large baking pan in one layer. Sprinkle with remaining olive oil and salt and pepper. Place on middle rack of oven. Bake for 10 minutes. Stir and return to oven for an additional 10 minutes. Add eggplant to sauce.
Cook spaghetti in a pan of boiling salted water according to package directions. Serve spaghetti topped with sauce.
Serves: 4-6