Serves 4 to 6


  • 1 jar Cucina Antica Tomato Basil Sauce
  • 1 lb. Spaghetti 
  • 2 tbsp. Extra Virgin Olive Oil
  • 6 baby eggplants
  • 2 tsp. Pecorino Romano cheese
  • Fresh basil to garnish
  • Salt and pepper to taste


Slice eggplants into 1/4" vertical strips. In a medium saute pan, heat Extra Virgin Olive Oil. Season eggplants with salt and pepper and saute in oil until just slightly wilted. Set aside. Prepare spaghetti al dente. Meanwhile, heat Cucina Antica Tomato Basil Sauce. When pasta is finished, drain and coat with one cup of sauce to prevent noodles from sticking. Plate pasta and top with eggplant slices. Cover with remaining sauce and top with Pecorino Romano cheese. Garnish with basil and serve.  

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