SNAPPY EGGPLANT SPAGHETTI

Snappy Eggplant Spaghetti image

"This recipe I adapted from an old Italian cookbook offers a flavorful taste of my roots," says Brett Russo of Walterboro, South Carolina. "My family loves it with garlic bread,"

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

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Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
3-1/2 cups tomato juice
1 small eggplant, peeled and cubed
1 medium green pepper, chopped
16 large pitted ripe olives, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (1 pound) spaghetti
1 pound red snapper or grouper fillets, cut into 1-inch cubes

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes., Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer or until fish flakes easily with a fork. Drain spaghetti; serve with fish mixture.

Nutrition Facts : Calories 225 calories, Fat 5g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 781mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges