PASTA WITH EGGPLANT SAUCE
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
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.
CHUNKY EGGPLANT PASTA SAUCE
I was looking for a way to use veggies from our CSA basket & this sauce is now a favorite at our house. I clipped the adapted recipe from the Denver Post (Aug 2017) with this description: Chef Micol Negrin, the founder of the Rustico Cooking school in New York, featured this dish in her 2002 cookbook "Rustico," a celebratory tutorial of the cooking of each of Italy's 20 regions.
Provided by Catherine B.
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a wide, deep saute pan over medium-low heat. Add the garlic and cook for 30 seconds.
- Add the eggplant to the saute pan, plus 1/2 teaspoons of the salt, and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant.
- Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and oregano. Increase the heat to medium, cook uncovered for 10 to 20 minutes, until the sauce is thick. The cooking time will vary depending on how juicy your tomatoes are.
- Stir in the basil and keep the sauce warm.
- Meanwhile, cook pasta with salt according to package directions. Drain, but reserve 1/2 cup of pasta liquid.
- Add the drained pasta to the sauce in the pan and add just enough of the reserved, hot pasta water (or red wine) to create a sauce that coats the pasta. Taste and add salt and pepper and oregano as needed.
- Serve hot with grated Parmesan.
Nutrition Facts : Calories 582.7, Fat 12.5, SaturatedFat 3.5, Cholesterol 11, Sodium 3694.4, Carbohydrate 96, Fiber 8.3, Sugar 8.2, Protein 21.9
CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA
Onions, garlic and basil add spice to tender eggplant in this rich and fantastic tasting tomato sauce, which goes a long way! Adjust the red pepper flakes according to your taste. This is from Meals.com.
Provided by Anu_N
Categories Sauces
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pressure cooker, heat oil over medium-high heat.
- Add onion and garlic; cook, stirring frequently, for 1 minute.
- Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
- Following manufacturer's directions bring to high pressure.
- Cook 4 minutes, then allow pressure to come down.
- Remove lid and cook, stirring, until sauce is thick.
- Serve hot over pasta and sprinkle with parmesan cheese, if desired.
EGGPLANT PASTA SAUCE
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!
Provided by Engrossed
Categories Sauces
Time 1h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-low heat in a large skillet. Add garlic.
- Add eggplant and bell peppers and toss.
- Stir in tomatoes, olives and capers.
- Add remaining ingredients, stir and cover.
- Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.
EGGPLANT SPAGHETTI SAUCE
I love thick, chunky, fresh spaghetti sauce. Nothing I could find was quite what I was looking for so I made this one up one day. Love it!
Provided by F-16 momma
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all in crockpot on low for 4-6 hours.
- OR -- Combine all and simmer on stovetop on low for 3 hours.
Nutrition Facts : Calories 217.3, Fat 7.9, SaturatedFat 1.2, Sodium 1078.8, Carbohydrate 35.7, Fiber 10, Sugar 19.7, Protein 7.6
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- Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
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