- Eggplant – The night before, I peeled it, sliced it, and then salted it (removes some of the bitter components). After 30 minutes or so, I rinsed it, then simply baked it in the oven (350 degrees) till it was soft.
- Lean ground beef – I always buy 7% ground round and brown the whole thing. After cooling and draining, I bag up small portions for spaghetti – then keep the little baggies in a bigger baggie in the freezer.
- Slice yellow squash and onions. Brown in a bit of canola oil (olive oil has a much lower smoke point so it’s best not to use it for longer cooking times). Sprinkle with dried oregano.
- Open a jar of Classico Spicy Tomato and Basil (my favorite) spaghetti sauce. Add the coarsely chopped eggplant and a small baggie of ground beef (I used less than a cup). Add more sauce if you don’t want the sauce as thick. Simmer (oh, and add some more Italian seasoning from your spice cabinet).
- Set a pot of water onto boil for your pasta. My favorite pasta is angel hair pasta.
- Sprinkle a decoration of freshly ground Romano cheese on top of the finished product.
Viola! Dinner in under 15 minutes.