Eggplant Aubergine Sauce For Pasta Recipes

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EGGPLANT (AUBERGINE) SAUCE FOR PASTA

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Provided by Barb G.

Categories     Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13



Eggplant (Aubergine) Sauce for Pasta image

Steps:

  • In a very large kettle, heat olive oil over medium heat.
  • Add onion and garlic; cook until the onion is soft.
  • Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
  • Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  • Put into hot jars and seal.
  • Makes 7 pints or 4 quarts.
  • Process in hot water bath for 40 minutes.
  • This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

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



Pasta with Eggplant Sauce image

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.

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

SPAGHETTI WITH EGGPLANT (AUBERGINE) SAUCE

Make and share this Spaghetti With Eggplant (Aubergine) Sauce recipe from Food.com.

Provided by Dancer

Categories     Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Spaghetti With Eggplant (Aubergine) Sauce image

Steps:

  • In a large saucepan, heat olive oil over medium heat.
  • Add onion and garlic; cook until onion is soft.
  • Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
  • Season with salt and pepper, if desired.
  • Reduce heat, cover and simmer 30 minutes.
  • Serve sauce over spaghetti.

Nutrition Facts : Calories 453.5, Fat 5.4, SaturatedFat 0.9, Sodium 20.4, Carbohydrate 83.1, Fiber 10.1, Sugar 11.5, Protein 14.7

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 green bell pepper, cubed
1 lb eggplant, peeled, cubed
2 lbs tomatoes, cubed
1/2 cup dry red wine
2 tablespoons fresh basil or 1 teaspoon dry basil
2 tablespoons fresh oregano or 1 teaspoon dry oregano
salt and pepper
12 ounces spaghetti, cooked

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.

Provided by ameatlanta

Categories     Savory Pies

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16



Eggplant (Aubergine) With Garlic Cream Sauce image

Steps:

  • Salt and sweat the eggplant pieces for 30 minutes.
  • Preheat oven 400 degrees.
  • Meanwhile, heat 1 Tb.
  • olive oil, saute onion until limp and golden.
  • Add rest of ingredients through salt& pepper.
  • Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
  • Or use any tomato sauce you personally like.
  • Best if thick and chunky.
  • Boil the unpeeled garlic cloves in water to cover for 2 minutes.
  • Can skip, if your cloves are already peeled.
  • Drain, hit each clove lightly with mallet or flat side of large knife.
  • Peel.
  • Place in a small saucepan with stock to cover.
  • Simmer for about 45 minutes.
  • Replenish stock as needed.
  • Whirl garlic and stock in blender until pureed.
  • Set aside.
  • Rinse and drain eggplant of salt.
  • Brush a large baking sheet with 1/4 olive oil.
  • Place in oven until hot.
  • Place eggplant on hot pan.
  • Bake 25-30 minutes.
  • Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
  • Looking for soft, golden, and cooked eggplant.
  • May need more oil.
  • Drain and blot off oil with paper towel.
  • Reduce oven to 350 degrees.
  • Heat 4 Tbs.
  • butter in heavy saucepan.
  • Whisk in flour.
  • Let roux cook over low heat, stirring constantly, for 3-4 minutes.
  • Whisk in hot scalded milk.
  • Cook gently, stirring frequently for 10-15 minutes.
  • Add salt and pepper to taste,.
  • and stir in garlic puree.
  • Remove from heat.
  • Beat egg.
  • Beat some of sauce into the egg to temper.
  • Beat egg into sauce.
  • Taste for seasoning.
  • Place half of tomato sauce on bottom of a 2quart pan.
  • Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
  • Pour the garlic cream sauce over all.
  • Sprinkle with grated Parmesan cheese.
  • Bake 45-60 minutes til golden brown and bubbling.
  • Can be vegan leave off cheese.

Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6

2 medium eggplants, sliced 1/4 thick slices
1 tablespoon olive oil
1 medium onion, coursely chopped
2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon dried oregano
1 bay leaf
salt and pepper
60 garlic cloves, i buy them already peeled
boiling water or vegetable stock, to cover
4 tablespoons butter
4 tablespoons flour
2 1/2 cups scalded milk
1 egg, room temperture
1/2-3/4 cup grated parmesan cheese

PASTA WITH EGGPLANT (AUBERGINE)

Make and share this Pasta With Eggplant (Aubergine) recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9



Pasta With Eggplant (Aubergine) image

Steps:

  • Heat 3 tablespoons of the olive oil in a large, deep skillet.
  • Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
  • Meanwhile, cook the ziti according to package directions.
  • When it is al dente, drain.
  • Remove the eggplant from the saute pan.
  • Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
  • Add the tomatoes and crush them with your fingers.
  • Add the cooked eggplant cubes and the olives.
  • Cook and stir 15 minutes, until sauce is thick.
  • Season with salt and pepper.
  • Stir in the basil.
  • Cook 2 minutes.
  • Add the ziti to the sauce and stir to combine.
  • Serve hot.

4 tablespoons olive oil
1 large eggplant, peeled and cut into 3/4 inch cubes
1 lb ziti pasta
4 garlic cloves, peeled and chopped
1 onion, peeled and diced
1 (28 ounce) can tomatoes with juice
12 kalamata olives, pitted and chopped
salt & freshly ground black pepper
1/4 cup chopped fresh basil

SPAGHETTI WITH TOMATO AND AUBERGINE (EGGPLANT) SAUCE

I had made this for a party at mt best friend's home (who is a vegetarian) from the cookbook Catwalk Cuisine. It was a hit! Called Pasta Puttanesca by the author

Provided by Girl from India

Categories     Spaghetti

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15



Spaghetti With Tomato and Aubergine (Eggplant) Sauce image

Steps:

  • Cut aubergine into cubes and sprinkle with salt.
  • Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
  • Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
  • or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
  • Cook spaghetti according to packet instructions.
  • Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.

500 g aubergines
salt, to sprinkle on aubergine
olive oil, for shallow frying
4 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
2 small dried red chilies, crumbled or 2 teaspoons chili flakes
1 cup black olives, stoned and chopped
2 tablespoons capers
1 kg large frsh tomatoes, skinned and chopped
2 tablespoons tomato puree
1 sprig fresh oregano or 2 tablespoons fresh basil leaves
salt & freshly ground black pepper
500 g spaghetti
fresh basil leaf
grated parmesan cheese

EGGPLANT (AUBERGINE) PASTA SAUCE

Make and share this Eggplant (Aubergine) Pasta Sauce recipe from Food.com.

Provided by Olha7397

Categories     Vegetable

Time 1h15m

Yield 2 quarts

Number Of Ingredients 13



Eggplant (Aubergine) Pasta Sauce image

Steps:

  • Heat the olive oil in a large skillet. Mince the garlic or put it through a press, and add it to the olive oil. Let it heat gently while you prepare the eggplant.
  • Wash the eggplant first, then chop it very thoroughly, without peeling. Seed and dice the green peppers.
  • Add the peppers, eggplant, tomatoes, olives, and capers to the oil. Stir well until the oil is evenly coating all the vegetables. Add salt to taste.
  • Now add the remaining ingredients, stir again, and cover the skillet. Lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. Stir occasionally to keep any of it from scorching, and add more wine or some water if it gets too thick.
  • Makes about 2 quarts of sauce.
  • The Vegetarian Epicure.

Nutrition Facts : Calories 999, Fat 59.8, SaturatedFat 8.4, Sodium 2065.6, Carbohydrate 74.3, Fiber 24.1, Sugar 39.6, Protein 14.6

1/2 cup olive oil
2 -3 garlic cloves
1 medium eggplant (about 1 lb.)
2 green bell peppers
3 cups peeled and chopped tomatoes
1/2-3/4 cup sliced black olives
3 -4 tablespoons capers
1 teaspoon dried oregano
1/2 teaspoon crushed basil
salt
fresh ground black pepper, lots
12 ounces tomato paste
2 cups dry white wine (more if needed)

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



Chunky Eggplant (Aubergine) Sauce for Pasta image

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.

1 tablespoon olive oil
2 cups chopped peeled onions
1 tablespoon crushed garlic
1/2 cup water
2 tablespoons tomato paste
2 lbs eggplants, diced
2 cups finely chopped tomatoes
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
parmesan cheese, to serve (optional)

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