- 8 ounces gluten-free spaghetti pasta, cooked according to package directions
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 eggplant, chopped
- 1 cup mushrooms, sliced
- 28 ounces crushed tomatoes
- 1/4 teaspoon salt, adjust to taste
- 1 pinch red pepper flakes
To prepare the sauce: heat 1 tablespoon olive oil in a pan over medium heat. When hot, add onion and garlic and cook for 1-2 minutes, until onions turn translucent.
Add in remaining olive oil, eggplant, and mushrooms and cook for a couple minutes, until eggplant softens.
Add crushed tomatoes, salt, and red pepper flakes. Bring to a boil then lower to a simmer. Simmer for at least 10 minutes and up to one hour.
Serve the spaghetti with mushroom eggplant sauce.