Roast Puttanesca Aubergines With Tomato Rice Feta Recipes

ROAST PUTTANESCA AUBERGINES WITH TOMATO RICE & FETA

Roast puttanesca aubergines with tomato rice & feta image

Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. You could also barbecue the aubergines, if you like

Provided by Alice Hart

Categories Dinner

Time 2h10m

Number Of Ingredients 19

Ingredients

3 tbsp olive oil (or use the oil from the sundried tomato jar, below)
3 medium banana shallots or 1 small red onion, finely chopped
300g easy-cook long-grain brown rice
1 tbsp tomato purée
2 garlic cloves, finely chopped
5 sundried tomatoes in oil, drained and finely sliced
400g can chopped tomatoes
1 vegetable stock cube or 2 tsp vegetable bouillon powder
3 large aubergines, halved lengthways
1 tbsp finely chopped oregano, or use 1⁄2 tsp dried oregano
3 tbsp capers, drained and rinsed
100g black olives, pitted and chopped
60g pine nuts, toasted
30g basil, chopped, plus a few extra leaves to garnish
200g feta, crumbled
250g cherry tomatoes, quartered
2 tbsp balsamic vinegar
extra virgin olive oil, for drizzling (optional)
green leafy salad, to serve (optional)

Steps:

Heat the oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a saucepan over a medium heat and cook the shallots with a pinch of salt for about 8 mins, stirring until softened. Add the rice and tomato purée, stirring to coat the rice in the oil for about 1 min. Tip the mixture into a medium baking dish, about 20 x 30cm, then add the garlic and sundried tomatoes.
Tip the chopped tomatoes and 500ml water into the pan, using some of the water to swill out the tomato can. Add the stock cube and return the pan to the heat, stirring to help dissolve the stock. Bring to the boil and carefully pour over the rice mixture in the baking dish. Cover tightly and bake for 1 hr 30 mins until all the liquid has been absorbed and the rice is golden at the edges.
Meanwhile, score the cut sides of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter the oregano over the aubergine flesh and season. Lightly brush or rub with the remaining oil, pushing the seasoning into the cuts. Put the aubergines in a large baking dish or roasting tin, flesh-side up. When the rice has been in the oven for 15 mins, put the aubergines on a lower shelf to bake for 45 mins, covered, then a further 30-35 mins, uncovered, until golden and soft. Remove both dishes from the oven, cover and set aside.
Combine the capers, olives, pine nuts and basil in a bowl. Stir half through the baked rice using a fork to fluff the rice up slightly. Add the feta and cherry tomatoes to the remaining mixture and season with black pepper. Spoon the rice onto a large serving platter and top with the aubergine halves. Spoon the feta mixture over the aubergines, drizzle with the balsamic vinegar and garnish with the extra basil leaves. Drizzle with a little extra virgin olive oil, if you like, and serve with a green leafy salad.

Nutrition Facts : Calories 483 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium

ROASTED TOMATO AND ROASTED GARLIC PUTTANESCA

Roasted Tomato and Roasted Garlic Puttanesca image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 head garlic
12 to 14 large Roma or plum tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
1/2 cup pitted oil-cured olives, loosely packed
6 flat filets anchovies
3 tablespoons drained Capote capers or stemmed caperberries
1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
1 pound penne or bucatini
1/2 cup chopped flat-leaf parsley

Steps:

Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.

RICE WITH PUTTANESCA SAUCE

Rice with Puttanesca Sauce image

This fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can saute the garlic and tomatoes in the olive oil, then add the remaining ingredients except the rice and heat through.

Provided by Robin Robertson

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 pounds ripe plum tomatoes, chopped (about 4 cups)
1/2 cup black Kalamata olives, pitted and sliced
1/2 cup green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup chopped fresh basil
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon hot red pepper flakes
4 to 6 cups hot cooked short- or long-grain brown or other rice

Steps:

In a large bowl, combine the tomatoes, olives, capers, garlic and oil. Add the basil, parsley, salt and red pepper flakes, stirring to combine. Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. Serve over the hot cooked rice.

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