Spaghetti With Grilled Eggplant, Tomato & Onion

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
572
FAT
70%
CHOL
41%
SOD
6%

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Ingredients for 4 servings

Freshly grated Parmigiano-Reggiano (optional)

Freshly ground black pepper

6 Tbs. finely chopped fresh basil

1 medium eggplant (about 1 lb.), peeled and cut into 3/8-inch slices

1 medium onion, peeled and cut into 3 or 4 thick slices

1/4 cup extra-virgin olive oil; more for brushing

2 or 3 large cloves garlic, finely chopped

1/4 cup crushed walnuts

1 beefsteak tomato (about 1 lb.), halved

Kosher salt

1 lb. dried spaghetti

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