Eggplant Pomodoro Pasta Recipes

EGGPLANT POMODORO PASTA

Steps:

• Put a pot of water on to boil.
• Heat oil in a large nonstick skillet over medium heat.
• Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
• Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
• Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
• Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
• Drain and divide the pasta among 6 shallow bowls.
• Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
• Enjoy!.

EGGPLANT PASTA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

VEGAN EGGPLANT POMODORO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine vegan mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant in the mayo-mustard mixture, then coat with bread crumbs. Arrange coated slices on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes.
• While the eggplant is baking, heat oil in a skillet over medium heat. Add tomatoes, garlic, and basil; saute until fragrant and heated through, 3 to 4 minutes.
• Serve eggplant slices with a generous portion of the tomato mixture.

EGGPLANT POMODORO (VEGAN)

Steps:

• Preheat oven to 450'F.
• Put the oven racks in the upper and lower thirds of the oven.
• Arrange the eggplant on a large baking pan and brush both sides with oil.
• Season with salt and pepper.
• Bake until golden brown and tender, about 25 minutes.
• Turn and rotate the slices half way through the cooking process.
• FOR THE SAUCE:.
• Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
• Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
• Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
• I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
• Bon Appetit!