Penne With Eggplant Aubergine Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain well.
• Meanwhile heat oil in a large skillet over medium-high heat until hot.
• Add eggplant and onion; sauté 8 minutes or until onion is browned.
• Stir in garlic; sauté 3 minutes.
• Add salt, pepper, and pasta sauce; bring to a simmer.
• Reduce heat, and cook 5 minutes.
• Remove from heat; stir in basil.
• Toss eggplant mixture with pasta.
• Sprinkle with 1 cup cheese; toss gently.
• Top evenly with remaining 1/2 cup cheese.

Steps:

• In a large pan saute pancetta in olive oil for 3 minutes.
• Add diced onions and saute for another 10 minutes until onions are translucent.
• Add minced garlic and saute another minute.
• In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown.
• Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes.
• Boil penne pasta till al dente.
• Add penne and eggplant into sauce and mix well.
• Serve with grated parmesan cheese on top and enjoy.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

Steps:

• Preheat oven to 425.
• Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
• Arrange in a single layer on a baking sheet.
• Bake at 425 for 15 minutes stirring once.
• Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
• Add onions; saute' 5 minutes.
• Add 1/2 teaspoon salt and garlic.
• Saute' 1 minute.
• Stir in wine, tomatoes, and bay leaf.
• Bring to a boil.
• Reduce heat to med and cook 20 min, stirring occasionally.
• Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
• Cook 2 minutes.
• Serve over pasta.

Steps:

• Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
• Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
• Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
• Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well.
• Cover tightly, remove from the heat and let stand for 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains.
• Keep warm.

Steps:

• Before cooking, prick eggplant in several places.
• Micro wave about 5 minutes each on hi or until softish.
• Peel and place pulp in food processor.
• Process until smooth (set aside).
• Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
• Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
• Add at once to the skillet and bring to a boil.
• Stir in the pureed eggplant and simmer for 3 minutes.
• Remove from the heat and stir in the lemon juice and cilantro.

Steps:

• Line a baking sheet with paper towels. Spread the eggplant on the prepared baking sheet and season with the salt. Let sit for 20-30 minutes to draw out excess moisture.
• While the eggplant drains, add the bread crumbs and flour to 2 separate small bowls. Beat the eggs in a third small bowl.
• Pat the eggplant dry with paper towels. Dredge each piece of eggplant in the flour to coat thoroughly, shaking off any excess. Dip each piece in the eggs, then coat in the bread crumbs, pressing to adhere.
• Heat the canola oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the eggplant to the hot oil and fry until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined sheet tray to drain.
• *Tip: Eggplant can alternatively be oven or air fried. Cooking times will vary.
• Heat the Prego® Traditional Italian Sauce in a medium pot over medium heat for about 5 minutes, or until warmed through.
• Add the cooked penne, fried eggplant, mozzarella, and half of the basil to the sauce, and toss to combine.
• Garnish with remaining basil.
• Enjoy!

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

Steps:

• Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.