Cookbook authors make serious money creating catalogues of recipes that “hide” vegetables from picky palates. Though they mostly cater to parents who are trying to sneak healthy options to kids, there’s certainly a market of adults who need a little help getting their daily servings of fruits and veggies.

The huge, ripe eggplant I purchased at the produce market last week was an adventurous buy for me, but it wound up sitting in the refrigerator for three days — practically glaring at me any time I grabbed something else for dinner. Then I figured out how I could use it in a way other than breading it, frying it in oil and topping it with cheese. As it turns out, eggplant is one of those vegetables you can mix into a sauce or dip without anyone knowing.

A few minutes over high heat, with a little olive oil, and the eggplant caramelizes and becomes rich and velvety. When cooked a little longer with tomatoes, it becomes the perfect consistency, transforming the dish from a mix of garden vegetables into a flavorful sauce. It tastes so good, no one would know it’s actually good for you.

Spaghetti with Eggplant Sauce

• ½ cup olive oil
• 1 large eggplant, cut into a ¾” dice
• 1 small onion, diced
• 3 cloves garlic, minced
• ¼ cup fresh basil, minced
• 1-28 oz. can whole, peeled San Marzano tomatoes
• 1-12 oz. package whole-wheat spaghetti
• Grated parmesan cheese, for serving
• Salt and pepper, to taste

Heat ¼ cup of olive oil in a large saute pan over high heat. Add eggplant and stir so pieces absorb oil. Cook for approximately seven minutes, stirring constantly, until eggplant becomes golden brown and soft. With a wooden spoon, move eggplant to the side of the pan and add remainder of olive oil. Add onion and garlic and continue to stir as vegetables cook, for approximately five more minutes, until onions are soft. Mix in two tablespoons of fresh basil, then add a can of tomatoes. In the meantime, bring a large pot of salted water to a boil for the spaghetti. Bring sauce to a boil while breaking up tomatoes with the back of a wooden spoon. Cover sauce and lower heat, simmering while pasta cooks to near done. Strain spaghetti and add to sauce. Allow to finish cooking in sauce until pasta is al dente. Top with remaining fresh basil and some parmesan cheese.