Fettuccine With Eggplant And Tomato Sauce Recipes

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GREEK STUFFED EGGPLANT



Greek Stuffed Eggplant image

This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.

Provided by Ali Ramee

Categories     Healthy Feta Cheese Recipes

Time 35m

Number Of Ingredients 13

2 large eggplants (about 1 pound each)
2 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
1 tablespoon tomato paste
½ teaspoon ground cumin
2 cloves garlic, minced
1 cup canned no-salt-added diced tomatoes
1 medium red bell pepper
½ cup chopped fresh flat-leaf parsley
⅓ cup pitted Kalamata olives, quartered
1 tablespoon red-wine vinegar
¾ cup crumbled feta cheese
Chopped fresh dill and oregano, for garnish

Steps:

  • Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
  • Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
  • Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
  • While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
  • Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 23.7 g, Cholesterol 25 mg, Fat 17.4 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 5.3 g, Sodium 542.3 mg, Sugar 12.8 g

EGGPLANT AND TOMATO PASTA



Eggplant and Tomato Pasta image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 teaspoons sugar, optional
Salt and coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
8 ounces bow tie pasta (farfalle), cooked al dente

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.

FETTUCCINE WITH EGGPLANT AND TOMATO SAUCE



Fettuccine With Eggplant And Tomato Sauce image

Provided by Marian Burros

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

1 pound eggplant
Olive oil pan spray
1 large clove garlic
1 4-ounce onion or 3 ounces chopped onion (1 cup)
1 28-ounce can chopped or crushed tomatoes, no salt added
1 1/2 tablespoons tomato paste, no salt added
1 teaspoon capers
Fresh basil
8 ounces no-egg fettuccine
Freshly ground black pepper

Steps:

  • Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
  • Wash eggplant and trim off ends. Slice eggplant into rounds 1/4-inch thick; arrange on a foil-covered pan and spray lightly with olive oil. Broil 2 to 3 inches from heat source for about 10 minutes. Don't let the slices burn.
  • Mince garlic; chop the whole onion.
  • Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
  • Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
  • Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
  • Cook pasta according to package directions.
  • Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
  • Remove eggplant from broiler and roughly cut it into large chunks; do not peel. Stir into the sauce. To serve, drain pasta and top with sauce.

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 4 grams, Carbohydrate 136 grams, Fat 6 grams, Fiber 20 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 32 grams

SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE



Spaghetti with Eggplant and Tomato Sauce image

Categories     Onion     Pasta     Tomato     Quick & Easy     Eggplant     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 6

1 onion, chopped
2 garlic cloves, minced
6 tablespoons olive oil
3 pounds canned plum tomatoes including the juice
2 pounds eggplant
1 pound spaghetti

Steps:

  • In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
  • While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
  • In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.

FRESH BASIL PASTA WITH EGGPLANT AND TOMATO



Fresh Basil Pasta with Eggplant and Tomato image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup fine semolina flour
1/4 cup finely chopped fresh basil
2 tablespoons finely grated parmesan cheese
2 tablespoons finely grated pecorino romano cheese
Kosher salt
3/4 cup whole milk
2 large eggs
2 tablespoons extra-virgin olive oil
1 large eggplant (about 1 1/2 pounds), cut into 1-inch chunks
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cloves garlic, smashed
Pinch of red pepper flakes
1 28-ounce can whole peeled Italian tomatoes, crushed with your hands
1 tablespoon chopped fresh basil, plus 1/2 cup torn leaves
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Grated pecorino Romano cheese, for topping

Steps:

  • Make the pasta: Whisk both flours, the basil, both cheeses and 1 teaspoon salt in a large bowl. Whisk the milk, eggs and olive oil in a separate bowl, then pour into the flour mixture and stir with a fork until the dough comes together. Knead the dough on a floured surface with floured hands until smooth and elastic, about 5 minutes, adding more flour as needed so the dough is soft but not sticky. Wrap in plastic wrap; let rest at room temperature for 2 hours.
  • Cut the dough into quarters. Working with one piece at a time (keep the rest wrapped in plastic), roll the dough through a pasta machine on the thickest setting. Continue rolling the dough through progressively thinner settings, dusting with flour as needed, until it is about 1/8 inch thick. Using a knife, cut the sheet of dough into 4-by-1/4-inch noodles. Dust the noodles with more flour, then scatter on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the pasta with a kitchen towel and set aside until ready to cook or refrigerate up to 4 hours.
  • Make the sauce: Preheat the oven to 450 degrees F. Toss the eggplant, 1/4 cup olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a baking sheet and roast, stirring once or twice, until tender and browned, 35 to 40 minutes. Remove to a plate and set aside.
  • Meanwhile, heat 2 tablespoons olive oil with the garlic and red pepper flakes in a medium saucepan over medium heat. Cook until the garlic is tender and golden, about 4 minutes. Add the tomatoes, then add 1 cup water to the empty can and add to the saucepan. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, 35 to 40 minutes. Remove from the heat, stir in the chopped basil and season with salt and pepper.
  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until it floats to the top and is tender, 3 to 4 minutes. Reserve 1/2 cup cooking water; drain the pasta and return to the pot. Add the sauce and cook over medium heat, stirring, until coated, about 1 minute. Remove from the heat and stir in the remaining 2 tablespoons olive oil, three-quarters of the eggplant, the mozzarella and 1/4 cup torn basil. Add the reserved cooking water as needed to loosen. Transfer to a large shallow bowl. Top with the remaining eggplant and 1/4 cup torn basil; sprinkle with pecorino.

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

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.

PASTA WITH EGGPLANT SAUCE



Pasta with Eggplant Sauce image

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.

SPICY EGGPLANT TOMATO SAUCE PASTA



Spicy Eggplant Tomato Sauce Pasta image

Get ready for pasta night with this Spicy Eggplant Tomato Sauce Pasta. Ingredients like sweet basil pasta sauce, eggplant and fresh basil make up this Spicy Eggplant Tomato Sauce Pasta that you'll want to make every night!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 cups penne pasta, uncooked
1 Tbsp. olive oil
1 eggplant, peeled, cut into 1-inch pieces
1 jar (24 oz.) CLASSICO Traditional Sweet Basil Pasta Sauce
1/2 tsp. crushed red pepper
1 Tbsp. chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
  • Drain pasta. Serve topped with pasta sauce mixture.

Nutrition Facts : Calories 280, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g

PASTA WITH ROASTED EGGPLANT SAUCE



Pasta with Roasted Eggplant Sauce image

If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!

Provided by TERESA64151

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 4

Number Of Ingredients 9

2 small eggplants, peeled and cut into 1-inch cubes
6 cloves garlic, crushed and peeled
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 (28 ounce) can diced tomatoes
1 cup fresh basil leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
  • Roast in the preheated oven until soft, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  • Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

Nutrition Facts : Calories 827.2 calories, Carbohydrate 104.8 g, Fat 37.8 g, Fiber 12.4 g, Protein 19.5 g, SaturatedFat 5.5 g, Sodium 359.1 mg, Sugar 15 g

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES



Rigatoni With Eggplant, Peppers, and Tomatoes image

I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Provided by Ed's

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 eggplants, diced with skin
1 red bell pepper, sliced
2 cloves garlic, minced
salt and black pepper to taste
1 tablespoon olive oil
6 tomatoes - peeled, seeded, and chopped
1 sprig fresh thyme, chopped
1 pound rigatoni pasta
12 basil leaves, chopped
12 black olives, sliced

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  • bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g

FETTUCCINE WITH ITALIAN TOMATO SAUCE



Fettuccine with Italian Tomato Sauce image

A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic, finely chopped
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red wine, nonalcoholic red wine or apple cider
1 tablespoon tomato paste (from 6-oz can)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
6 oz uncooked fettuccine
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
  • Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
  • Meanwhile, cook and drain fettuccine as directed on package.
  • Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg

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From recipeland.com


SPAGHETTI WITH TOMATO SAUCE AND PAN-FRIED EGGPLANT RECIPE
2019-06-11 Directions. Bring a large pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons olive oil in a medium-sized saucepan over medium heat until shimmering. Add onion and cook, stirring until soft, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
From seriouseats.com


SPAGHETTI WITH EGGPLANT “MEATBALLS” AND TOMATO SAUCE - RICARDO
Keep warm. In a pot of salted boiling water, cook the pasta until al dente. Drain. Remove the meatballs from the oven and add immediately to the tomato sauce. Cook for 5 minutes over low heat, stirring gently. Serve the pasta in shallow bowls topped with the sauce and meatballs. Garnish with basil and vegan Parmesan, if desired.
From ricardocuisine.com


PASTA ALLA NORMA {PASTA WITH EGGPLANT SAUCE} - ERREN'S KITCHEN
2018-05-02 Boil a pot of water for your pasta. Cook the pasta until almost done (about 2 minutes undercooked). Carefully remove the flesh from the eggplant while it’s still hot by scooping it out with a spoon. Repeat until all the flesh is removed from the skins of the eggplants. While the pasta cooks, start your sauce.
From errenskitchen.com


HOW TO MAKE ROLLED EGGPLANT INVOLTINI PASTA LIKE AN …
2022-06-12 Rolled eggplant involtini pasta is a classic Sicilian recipe. Delicate eggplant slices are filled with spaghetti, tomato sauce and scrumptious melted cheese. The exposed spaghetti will get crispy in the oven while the inside stays moist and soft. This recipe is impressive to look at and divine to eat. Make it for a twist on a classic pasta dish.
From vincenzosplate.com


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 ...
From myrecipes.com


EGGPLANT AND TOMATO PASTA SAUCE - CUCINABYELENA
2021-08-27 Remove rosemary sprig and discard. Meanwhile boil a large pot of water. Add salt to season water and cook pasta until 'al dente' directions. Before straining the pasta reserve ¼ cup pasta water and set aside. As soon as eggplant mixture is done cooking turn off heat, season with salt and pepper.
From cucinabyelena.com


PASTA WITH EGGPLANT AND TOMATO SAUCE RECIPE BY COOKPAD.JAPAN
Dec 19, 2015 - Great recipe for Pasta with Eggplant and Tomato Sauce. I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites. Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious. The pasta should be taken out of the pot before the timer...
From pinterest.ca


ROASTED EGGPLANT, PEPPER AND TOMATO PASTA | RACHAEL RAY
Roast 17 to 20 minutes with tomatoes on top until charred and slumped, remove, move eggplant and peppers up to top rack and roast eggplant and peppers 2 to 3 min more. After about 12 minutes, salt the pasta water and drop pasta and undercook by a minute. Reserve ½ cup cooking water before draining. Transfer tomatoes to deep skillet and mash ...
From rachaelrayshow.com


EGGPLANT AND TOMATO SAUCE RECIPE - RECIPES.NET
2022-03-22 When hot, sauté the garlic in olive oil. Add the eggplant, then cook for about 3 minutes until it begins to soften. Coarsely chop the tomatoes, then add them to the skillet along with the juices. Season with salt and pepper, then simmer uncovered for about 15 to 20 minutes. Add the basil for garnish, serve over pasta, and enjoy!
From recipes.net


EGGPLANT TOMATO SAUCE WITH PASTA | MIA KOUPPA, GREEK RECIPES …
2021-09-17 Sprinkle the eggplant with 1 tablespoon of salt and toss to coat. Drain in a colander set over a bowl or shallow plate for about 30 minutes. Meanwhile, chop the onion into small dice and finely chop the garlic. Heat the olive oil over medium heat and saute the onion for about 5 minutes along with the bay leaf.
From miakouppa.com


BAREFOOT CONTESSA | BAKED PASTA WITH TOMATOES & EGGPLANT | RECIPES
2 tablespoons unsalted butter, small-diced. Preheat the oven to 500 degrees. (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.
From barefootcontessa.com


PASTA ALLA NORMA (PASTA WITH TOMATO SAUCE AND EGGPLANT)
2010-12-20 Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally ...
From saveur.com


EGGPLANT AND TOMATO SAUCE WITH PASTA - DINNER DIARY
2010-04-30 While the eggplant was sweating in the sink, I started the pasta water boiling and added the pasta, and turned to the tomato sauce. I softened some onions and garlic in oil, then added a 15-ounce ...
From womansday.com


PASTA WITH EGGPLANT AND TOMATO SAUCE - BIGOVEN.COM
Pasta with Eggplant and Tomato Sauce recipe: Try this Pasta with Eggplant and Tomato Sauce recipe, or contribute your own. ... Try this Pasta with Eggplant and Tomato Sauce recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here . Recipe; Text; Photos; Nutr Nutrition; Notes ; …
From bigoven.com


EGGPLANT IN TOMATO SAUCE - RECIPE - FINECOOKING
Let the eggplant sit for 60 to 90 minutes. Meanwhile, line a large rimmed baking sheet with paper towels. Spread the eggplant on the towels, then roll up in the towels and press to dry thoroughly. Heat the oil and garlic in a 12-inch skillet over low heat, and cook, stirring occasionally, until the garlic softens, 3 to 5 minutes.
From finecooking.com


EGGPLANT PASTA WITH TOMATO AND MOZZARELLA - PINA BRESCIANI
2020-09-05 In a large pan over medium heat, heat olive oil. Add garlic and cubed eggplant to the pot, and salt lightly so they release their moisture. Saute until slightly tender, about 5 minutes (photo 1) Add crushed strained tomatoes to the pan, more salt and pepper if needed (photo 2).
From pinabresciani.com


ROASTED EGGPLANT & SUN-DRIED TOMATO PASTA - THAT SQUARE PLATE
2016-03-14 Add garlic, onion, sun-dried tomato, and chili flakes (I used two pinches) and cook about 5 minutes until onion is softened. Add can of tomatoes and season with salt and pepper. Simmer over medium-low heat around 10 minutes. Meanwhile, boil pasta until al dente and drain excess water. Once the sauce has thickened, add the eggplant and the ...
From thatsquareplate.com


EGGPLANT TOMATO PASTA SAUCE RECIPE | GOOD FOOD
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 TOMATO SAUCE - SAUCE FANATIC
2022-05-19 Instructions. Peel and cube the eggplant into ½ inch pieces. Heat oil over medium heat in a large skillet. Add garlic and cook until fragrant, about 2 minutes. Add the eggplant and cook for about 5 minutes, until soft. Add the crushed tomatoes. Stir in the basil and season with salt and pepper.
From saucefanatic.com


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