Spaghetti With Roasted Eggplant Sauce

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Oxmoor House

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Ingredients

5 teaspoons olive oil, divided

1 (8-ounce) package mushrooms, chopped

4 cups diced peeled eggplant (about 1 small)

1 cup chopped onion (1 medium)

1 teaspoon finely chopped fresh rosemary

1/2 teaspoon salt

1/8 teaspoon black pepper

6 ounces uncooked spaghetti

1/8 teaspoon crushed red pepper

2 garlic cloves, thinly sliced

1 tablespoon chopped fresh thyme

1 (28-ounce) can crushed tomatoes

1/4 cup (1 ounce) shredded fresh Parmesan cheese

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