Eggplant Blini With Tomato Sauce Recipes

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EGGPLANT AND TOMATO SAUCE



Eggplant and Tomato Sauce image

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 6

1 medium eggplant (cut in 1/2-inch cubes)
4 cloves garlic (smashed and chopped)
2 tbsp extra virgin olive oil
28 oz can plum tomatoes including juice (I like Tuttorosso)
salt and fresh ground pepper
chopped basil or parsley (for garnish)

Steps:

  • Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
  • Add eggplant and cook about 3 minutes, until it begins to soften.
  • Coarsely chop tomatoes and add them to the skillet along with the juices.
  • Season with salt and pepper and simmer, uncovered about 15-20 minutes.
  • Add fresh chopped herbs and serve over your favorite pasta.

Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g

EGGPLANT WITH TOMATO SAUCE



Eggplant with Tomato Sauce image

My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
2 garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
Salt and pepper to taste
Additional olive oil for frying
1/4 cup shredded Parmesan cheese

Steps:

  • Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

TOMATO AND EGGPLANT TIAN



Tomato and Eggplant Tian image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan

Steps:

  • Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
  • Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

BROILED EGGPLANT WITH TOMATO SAUCE



Broiled Eggplant With Tomato Sauce image

Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 11m

Yield 2 serving(s)

Number Of Ingredients 6

1 small eggplant (about 1 pound)
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) can tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Pare and cut eggplant into 1/2 inch slices.
  • Set oven control at broil and/or 550 degrees.
  • Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
  • Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
  • In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.

Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5

EGGPLANT AND TOMATO CASSEROLE



Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  • Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR



Sauteed Eggplant With Tomatoes and Balsamic Vinegar image

This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.

Provided by Eat Your Vegetables

Categories     Vegetable

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 large eggplant, cut into 1-inch dice
8 cups water
1/4 cup kosher salt
2 tablespoons extra virgin olive oil
1 small onion, sliced
4 garlic cloves, minced
fresh ground pepper
1 tablespoon balsamic vinegar
14 ounces chopped tomatoes, with juice
4 fresh basil leaves, slivered

Steps:

  • Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
  • Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
  • Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
  • Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
  • Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.

ROASTED EGGPLANT AND TOMATO PASTA



Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  • Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams

EMILY'S SUPER EGGPLANT SAUCE



Emily's Super Eggplant Sauce image

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Provided by DIZTHEWONDERKID

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

½ cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g

BRAISED EGGPLANT WITH ONION AND TOMATO



Braised Eggplant with Onion and Tomato image

Categories     Onion     Tomato     Bake     Braise     Vegetarian     Eggplant     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

6 small Italian eggplants (2 lb total)
2 medium onions, cut lengthwise into 1/4-inch-thick wedges
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons sugar
1 teaspoon salt
1/3 cup water

Steps:

  • Preheat oven to 400°F.
  • Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
  • Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
  • Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.

EGGPLANT WITH TOMATOES



Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

EGGPLANT BLINI WITH TOMATO SAUCE RECIPE



eggplant blini with tomato sauce Recipe image

Provided by á-3918

Number Of Ingredients 16

blini:
1/4 cup olive oil
1 onion, chopped
2 garlic cloved, chopped
2 lbs tomatoes, peeled, seeded and chopped
1 bouquet garni (10 peppercorns, 3 parsley stems, 2 basil sprige, 2 thyme sprigs and 1 bay leaf)
2 tbsp. tomato paste
3 tbsp fresh basil
2 1 lb eggplants, peeled, cut into 1 inch cubes
1 tbsp. salt
1/4 cup olive oil
2 cup chopped onions
1/2 cup flour\1/2 cup chilled whipping cream
2 large eggs
additional olive oil
2 cups grated mozzarella cheese

Steps:

  • for sauce: heat oil in heavy large sauce pan over med. heat. add onion and garlic, saute until tender, about 10 mins. add tomatoes and bouquet garni. simmer until almost all liquid evaporates, stirring occasionally, about 25 mins. discard bouquet garni. transfer mixture to blender. add tomato paste , puree. mix in basil, season with salt and pepper. for blini: place eggplant in collander. toss with 1 tbsp salt, let stand 30 mins. pat dry with papwer towels. heat 1/4 cup oil in heavy large dutch oven over med. heat. add eggplant and onions, sautee until tender and light brown, about 20 mins. transfter to large bowl. stir in flour and cream. season with peppper. add eggs and blend. line 2 large baking sheets with foil. brush large non stick skillet with oil. place over med. heat. spoon generous 1/4 cups batter into center of skillet. using back of spoon, carfully spread batter to 5 inch round. cook until bottom is brown, about 2 mins. turn, cook until other side is brown, about 2 mins. using spatula, transfer pancake to foil lined sheet. repeat with remaining batter, making 8 pancake total.\and brushing skillet with additional oil after removing each pancake. preheat oven to 400 degrees. sprinkle pancakes wuth cheese. bake pancakes until cheese is melted and pancakes are heated through. about 7 mins., transfer to plated and heat sauce and spoon over

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Method. 1. Heat 75 millilitres of olive oil in a large frying pan, then add the eggplant, sprinkle over one teaspoon of salt, then fry over a high heat until golden on all sides. Spoon the eggplant onto a plate. 2. Add the remaining 25 millilitres of olive oil to the pan, then add the onion, garlic, remaining salt and 200 millilitres of water.
From goodfood.com.au


EGGPLANT WITH TOMATO & GARLIC SAUCE - RECIPE - FINECOOKING
Warm 1 Tbs. olive oil over medium heat. Add the tomatoes and sprinkle with a little salt; simmer, mashing the tomatoes with a fork, until they form a sauce and are no longer liquidy, about 15 minutes. Stir in the garlic and vinegar; remove from the heat. Fan the eggplant slices on a platter and coat with the tomato sauce.
From finecooking.com


SIMPLE EGGPLANT + TOMATO SAUCE - BLISSFUL BASIL
2014-03-21 Let the eggplant "sweat" for at least 30-45 minutes. Rinse salt off completely and pat the eggplant dry. Heat the olive oil in a large nonstick skillet or dutch oven over medium-low heat. Add in the garlic and cook 1-2 minutes. Add in the tomatoes, eggplant, tomato sauce, cilantro, cinnamon, paprika, cayenne, and sea salt.
From blissfulbasil.com


BEST FRIED EGGPLANT RECIPE WITH TOMATOES - UNICORNS IN THE KITCHEN
2019-12-05 Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid. Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat. Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked.
From unicornsinthekitchen.com


BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE - MANGIA BEDDA
2016-08-20 Bake for 25 minutes and flip halfway through. While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste. Add the baked potato and eggplant slices to the tomato sauce.
From mangiabedda.com


EGGPLANTS IN TOMATO GARLIC SAUCE [VEGAN, GRAIN-FREE]
Meanwhile, cut eggplants lengthwise into 1/4-inch thick slices — about 7-8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the 1/2 cup oil for both ...
From onegreenplanet.org


PASTA WITH ROASTED EGGPLANT-TOMATO SAUCE RECIPE | MYRECIPES
To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes …
From myrecipes.com


EGGPLANT ROLLATINI RECIPE - SWEET AS HONEY
Pour the remaining tomato sauce over the Involtini and sprinkle some shredded mozzarella all over. Bake for 30 minutes or until the cheese is melted and the eggplants are cooked. Serve with extra fresh basil or 1/2 cup of pine nuts on top of the dish.
From sweetashoney.co


SHEET PAN EGGPLANT AND TOMATO BAKE - SAVORING ITALY
2021-08-23 Add on a bit of salt (about 1/2 teaspoon) and crack on some freshly ground pepper. Spoon the tomato mixture over the eggplant. Drizzle on some extra-virgin olive oil around the eggplants (about 1 tablespoon). Place the sheet pan (or baking dish) in the oven for around 45 minutes, or until the eggplant flesh is very soft when gently poked with a ...
From savoringitaly.com


TOMATO, EGGPLANT AND SAUSAGE PASTA - AN ITALIAN IN MY KITCHEN
2020-08-10 Cut the eggplant into cubes and toss with a little salt, leave for about 20 minutes in the bowl. Drain the liquid but do not rinse the eggplant. In a large frying pan on low to medium heat add olive oil, eggplant, chopped sausage, fresh tomatoes, spices, and water. Stir and continue to cook on low to medium heat, (stirring often) until sausage ...
From anitalianinmykitchen.com


ROASTED EGGPLANT AND CHERRY TOMATO SAUCE FOR PASTA
2017-09-05 Ingredients. . 1-1/2 pounds eggplant, cut into 3/4- to 1-inch dice*. . 1/2 cup plus 2 tablespoons olive oil, plus additional for serving. . 3 large garlic cloves, chopped. . 2 pounds cherry tomatoes.
From stripedspatula.com


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