Eggplant Tomato And Onion Pasta Recipes

BAKED PASTA WITH TOMATOES AND EGGPLANT

Steps:

• Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
• Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
• Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

ROASTED EGGPLANT AND TOMATO PASTA

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.

EGGPLANT, TOMATO AND ONION PASTA

Steps:

• Turn on broiler and cover pan with double thickness of aluminum foil.
• Bring water to boil in covered pot for pasta. regular size into 1/2-inch thick slices. Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon. Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
• Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
• Cook pasta, according to package directions.
• Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin. Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper. Cook a few minutes to meld flavors and heat through.
• Drain pasta and mix with tomato mixture.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

BAKED EGGPLANT WITH ONIONS & FRESH TOMATOES

Steps:

• Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
• Meanwhile, arrange a rack in the middle of the oven and heat to 400°.
• Trim the stem end of the plum tomatoes, and cut them in half crosswise. Squeeze the halves over a strainer set in a bowl, scraping out and catching the seeds in the strainer and collecting the tomato juices in the bowl. Cut the tomatoes into 1/2-inch chunks, put them all in a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, the remaining 3/4 teaspoon salt, and 4 tablespoons of the olive oil.
• Brush the bottom and sides of the baking dish with about 2 tablespoons of the olive oil. Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle over them the remaining 2 tablespoons olive oil. Lay the eggplant slices over the onions in an even layer, overlapping a bit if necessary. Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices all over.
• Put the bread crumbs and all the dry seasonings in a bowl, toss to blend, then drizzle over them the 2 tablespoons olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle them evenly over the top of the eggplant, tomato, and cheese layer.
• Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 30 minutes or so, until the eggplant is lightly caramelized on the edges but tender and easily pierced with the tip of a knife, and the bread-crumb topping is browned and crisp.
• Let the eggplant rest for 20 minutes before serving (it will absorb the sauce, and the cheese will settle a bit, too). Serve as you would lasagna, cutting portions with a knife and lifting them out with a wide spatula into warm shallow bowls. If you like, sprinkle shredded fresh basil over each portion.
• Baked Eggplant
• I know from years as a restaurateur that just about everyone, even the meat-and-potato type, loves eggplant parmigiana, hot from the oven, stuff ed with molten cheese. I love that Italian-American classic, too, but there are many more great eggplant dishes I've encountered in my travels through Italy, which I want to share with you.
• In Sardinia, I was delighted to find a tradition of baked eggplant dishes, with ingredients, tastes, and textures that I knew would appeal to Americans. Here are two-I couldn't choose between them, so I decided to give you both. They have tomato: fresh tomatoes in one, savory tomato sauce in the other. They have cheese: grated pecorino topping on one, a vein of young pecorino (or mozzarella) chunks in the other. Best of all, they have thick layers of tender yet meaty eggplant. And in these preparations, the eggplant slices don't need frying (as in most eggplant parmigiana recipes), which saturates them with more olive oil than necessary. No frying and great flavor-I love these and am sure you will, too.
• These are practical dishes as well. Best served hot, they are both also excellent at room temperature. And you can prepare either in advance, baking it three-quarters of the way to start, then finishing it when your guests arrive. Leftovers, if you have any, are a treat. A baked-eggplant sandwich is one of my favorites!

LEMON PASTA WITH EGGPLANT AND TOMATO

Steps:

• Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)
• Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)
• Add the minced garlic, keeping the flame at about medium.
• After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
• Add the eggplant
• Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.
• When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.
• Hopefully by this point, the pasta is done, so drain the pasta.
• Add the vegetable mixture to the top of the pasta, mix, and enjoy!

ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON

Steps:

• heat oven to 400º.
• On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
• salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
• put the tomatoes on the tray as well, salt and pepper them too.
• Drizzle more oil lightly over the veggies.
• Put in oven for approximately 40 minutes.
• turn the eggplant over and stir tomatoes halfway through.
• You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
• Remove from oven and set to side.
• 10 minutes before removing vegetables from oven, boil water to cook your pasta.
• Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
• add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
• Drain the pasta, reserving about 1 cup of pasta water.
• Cut the eggplant into strips.
• Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
• remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
• Enjoy!
• If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
• Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.