Italian-Style Meatballs & Pasta with Roasted Eggplant and Cherry Tomatoes

This meal is a bit of a mouthful but is worth every bite!

Cut: Sausage
Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes
Number of Servings: 4-6

Ingredient

Marinara Sauce:

3 Tbsp (45 mL) canola oil
2 medium onions, finely diced
3 cloves garlic, minced
1/2 cup (125 mL) low sodium beef stock
28 oz (796 mL) cans no salt crushed tomatoes
2 Tbsp (30 mL) tomato paste
1/4 cup (60 mL) fresh basil, chopped
1/2 tsp (2 mL) dried oregano
1 tsp (5 mL) granulated sugar
1/2 tsp salt 2 mL
1/4 tsp black pepper 1 mL

Roasted Eggplant and Tomato:

1 medium eggplant, diced
1/2 tsp (2 mL) salt, divided
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) canola oil, divided
2 cups (500 mL) cherry tomatoes
6 mild Italian sausages, casing removed
1 lb (500 g) dried spaghetti

Directions:

To Prepare Marinara Sauce: In a large saucepan, heat canola oil over medium-high heat. Add onions and cook 2-3 minutes, until onions have softened. Add garlic, cook and stir 1 more minute. Add remaining ingredients and bring to a boil.
Reduce heat and simmer over low heat about 20 minutes, stirring occasionally, until sauce has thickened slightly.
To prepare roasted eggplant and cherry tomatoes: Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
Toss the diced eggplant with 2 Tbsp (30 mL) canola oil, 1/4 tsp (1 mL) salt and pepper.
Place eggplant in a single layer on the parchment paper. Roast for about 25 minutes or until tender. Turn after 10 minutes.
Next toss cherry tomatoes with 1 Tbsp (15 mL) canola oil and 1/4 tsp (1 mL) salt.
Place on the second baking sheet and roast for about 15 - 20 minutes or until slightly caramelized. Turn after 10 minutes.
While eggplant and tomatoes roast, Remove casing from sausage and roll into bite-sized meatballs.
In a skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Fry meatball until browned and cooked through, about 8 -10 minutes. Remove from the pan and set aside.
In a large pot of boiling salted water, cook pasta and according to package instructions. Cook until al dente, drain and return back to pot.
Add marinara sauce to spaghetti; stir to coat. Fold in eggplant, cherry tomatoes and meatballs. Serve.

Nutritional Analysis

YIELD:

4- 6 servings.

SERVING SIZE:

2 cups (500 mL ) per servings

	
				Per Serving
				
					Calories
					670
				
					Total Fat
					28 g
				
					Saturated Fat
					6 g
				
					Cholesterol
					30 mg
				
					Carbohydrates
					83 g
				
					Fiber
					9 g
				
					Sugars
					12 g
				
					Protein
					25 g
				
					Sodium
					740 mg
				
					Potassium
					1098 mg