Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup diced eggplant
  • 2 whole artichoke hearts (quartered)
  • 7.5 ounces tomato purée
  • 2 ounces tomato paste (optional if you like a thicker sauce)
  • 1/2 cup olives (pitted and coarsely chopped)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dried oregano
  • 3 tablespoons capers
  • 16 ounces cooked spaghetti squash
  • Grated parmesan (for serving (optional))
  • Chopped parsley (for serving (optional))

Instruction

  • Cook the spaghetti squash using one of the methods from my post How to Cook Spaghetti Squash.
  • In a shallow skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 3-5 minutes until softened. Add eggplant and cook for 5 minutes more.
  • Add the artichoke hearts, tomato purée, tomato paste, if using, olives, basil, oregano, capers, salt and pepper to taste, then stir until well combined. Cook for another 5-8 minutes or until the sauce reaches the desired thickness.
  • Add the cooked spaghetti squash to the sauce, or serve the sauce over the squash. Top with grated parmesan and parsley, if desired. Enjoy!