EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
PASTA WITH ROASTED EGGPLANT SAUCE
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
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
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
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
PASTA WITH AUBERGINE & TOMATO SAUCE
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Provided by Kate McCullough
Categories Mains Jamie Magazine Lunch & dinner recipes Healthy dinner ideas Healthy vegetarian recipes Pasta & risotto
Time 40m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
- Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
- Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
- Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
- Cook the pasta according to the packet instructions, drain, then stir through the sauce.
- Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
Nutrition Facts : Calories 510 calories, Fat 15.6 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.8 g protein, Carbohydrate 78.9 g carbohydrate, Sugar 9.4 g sugar, Sodium 0.70 g salt, Fiber 3.4 g fibre
ROASTED EGGPLANT PASTA
6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
- Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
- Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg
EGGPLANT PASTA BAKE
Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
- In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
- Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
- Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES
Steps:
- First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
- Preheat the oven to 425 degrees F.
- Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
EGGPLANT BOLOGNESE
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g
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.
EASY EGGPLANT BAKE WITH SPAGHETTI SAUCE AND CHEESE
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F/200 C/Gas 6.
- Line two baking sheets with foil. Brush foil with a little of the olive oil.
- Arrange slices of eggplant over the bottom of one of the baking sheets; brush slices with olive oil and sprinkle lightly with salt and pepper. Arrange bell pepper and mushrooms on the other baking sheet.
- Bake in the preheated oven for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer. Remove from oven and let cool slightly.
- Grease a 3-quart baking dish. Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a few slices of bell pepper, some mushrooms, and about 1/3 of the sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times, then sprinkle with the Parmesan cheese.
- Bake the casserole for 25 to 30 minutes, until vegetables are tender and cheese is melted.
- Serve and enjoy!
Nutrition Facts : Calories 414 kcal, Carbohydrate 45 g, Cholesterol 20 mg, Fiber 7 g, Protein 18 g, SaturatedFat 5 g, Sodium 275 mg, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 13 g
SICILIAN STYLE SPAGHETTI AND EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
- Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
- Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
BAKED EGGPLANT PARMESAN SPAGHETTI
Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
- Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
- Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
- Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.
Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g
EGGPLANT AND TOMATO SAUCE
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
- Add eggplant and cook about 3 minutes, until it begins to soften.
- Coarsely chop tomatoes and add them to the skillet along with the juices.
- Season with salt and pepper and simmer, uncovered about 15-20 minutes.
- Add fresh chopped herbs and serve over your favorite pasta.
Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g
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.
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
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
PASTA WITH EGGPLANT AND RICOTTA
One of my most loved vegetables is the eggplant, and today I chose to create yet another dish with eggplant at the centre of it! This pasta sauce combines a lot of South of Italy in it: the sundried tomatoes, the ricotta cheese, the capers and, of course, the eggplant!
Provided by Italian Food Boss
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Put a lid on if required;
- In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Mix the pasta with the eggplant;
- Now add the ricotta, the basil leaves, the capers and the sundried tomatoes. Feel free to add a bit of boiling water if you need more creaminess;
- Adjust of salt and eat!
- ENJOY!
Nutrition Facts : Calories 491 kcal, Carbohydrate 92 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 424 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
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
PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
CREAMY EGGPLANT PASTA
A delicious flavorful pasta sauce packed with veggies but super creamy and made with just 5 ingredients.
Provided by Jessica Montanelli
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Peel and chop the eggplant in cubes. Boil it in slightly salted water for about 5 minutes or steam it for about 10 minutes. Remove the eggplant with a skimmer and don't toss the water.
- Drizzle a pan with oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more.
- Meanwhile, add more salt to the boiling water and toss the pasta in. Cook according to the packaging instructions, until al dente.
- Transfer the eggplant and onion in a blender, season with salt and pepper and add the tablespoons of milk. Blend until you get a smooth cream. Add a few tablespoons of pasta water to make it thinner if needed.
- Drain the pasta and mix it with the creamy eggplant sauce. Serve with abundant grated Parmigiano cheese on top.
Nutrition Facts : Calories 399 kcal, Carbohydrate 82 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 15 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
SICILIAN PASTA WITH EGGPLANT
Categories Cheese Pasta Tomato Vegetarian Dinner Basil Eggplant Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a main course
Number Of Ingredients 7
Steps:
- Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
- Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
- While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
- Garnish pasta with basil and serve remaining cheese on the side.
CROCK POT PASTA WITH EGGPLANT SAUCE
Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!
Provided by Sharon123
Categories Vegetable
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Stir in olives and parsley.
- Season to taste with salt and pepper.
- Serve over pasta with Parmesan cheese.
- Garnish with toasted pine nuts.
- Makes 6 servings.
- Enjoy!
- Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
- In a hurry?.
- Use canned spaghetti sauce!
- (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
- Enjoy!
PENNE WITH EGGPLANT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE
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.
More about "eggplant spaghetti sauce food"
EGGPLANT SPAGHETTI RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 53 minsServings 4Calories 393 per serving
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
- Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.
- Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.
EASY MEDITERRANEAN EGGPLANT PASTA SAUCE - EVERYDAY EILEEN
From everydayeileen.com
3.4/5 (24)Total Time 40 minsCategory Main Dish, SauceCalories 159 per serving
- Season the eggplant with about 1 teaspoon of salt. Lay the eggplant on a paper towel or in a colander to sweat. (Brings out any bitterness in the eggplant). About 30 minutes. Gently rinse off and dry eggplant.
- Heat a large saute pan over medium heat, add olive oil. Saute eggplant, onion, and red pepper for about 5 minutes. Stir in garlic and saute another few seconds to blend the flavors. Stir in the white wine to deglaze the bottom of the pan. Cook another few minutes to reduce wine and blend flavors.
EGGPLANT SPAGHETTI RECIPE | EAT SMARTER USA
From eatsmarter.com
4.5/5 (21)Total Time 50 minsCategory Lunch, Dinner, Main CourseCalories 524 per serving
EGGPLANT TOMATO PASTA SAUCE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Main-Course
EGGPLANT SPAGHETTI SAUCE RECIPE - RECIPELAND.COM
From recipeland.com
EGGPLANT PASTA SAUCE ALLA PUTTANESCA - HEALTHY CANNING
From healthycanning.com
4.6/5 (17)Total Time 2 hrs 40 minsCategory Main CourseCalories 157 per serving
- Get two large, rimmed baking sheets and line them with tin foil. Don't grease or spray. Set aside.
EGGPLANT PUTTANESCA - AN EASY EGGPLANT PASTA RECIPE
From simple-veganista.com
5/5 (14)Total Time 30 minsCategory EntreeCalories 408 per serving
- In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender.
- Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread.
SPICY EGGPLANT PASTA - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (8)Total Time 40 minsCategory EntreeCalories 393 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
ROASTED EGGPLANT PASTA - A COUPLE COOKS
From acouplecooks.com
Reviews 7Category PastaCuisine ItalianTotal Time 40 mins
- Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
EGGPLANT SPAGHETTI WITH MISO BROWN BUTTER - COOKIE AND KATE
From cookieandkate.com
4.9/5 (9)Total Time 55 minsCategory MainCalories 462 per serving
- Preheat the oven to 425 degrees Fahrenheit. Chop the eggplant into 3/4-inch chunks and toss in olive oil until all the edges are lightly coated in oil. Sprinkle with salt and arrange on a baking sheet in a single layer. Bake for 35 to 40 minutes, tossing halfway. Pierce one of the large pieces with a fork and make sure it doesn’t offer any resistance—if it does, put the pan back in the oven for a few more minutes.
- Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Remove the pan from heat, reserve one cup of cooking water and drain off the rest. Return the spaghetti to the pan.
- Plop the butter into a small saucepan and let it melt over medium heat. Shimmy and swirl the pan by the handle often so the butter doesn’t splatter (if you hear a gurgling, pressurized sound, you need to stir the butter immediately!). Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this takes about three minutes).
- Remove the butter from heat and add a few twists of black pepper to the pan. Let the butter cool for a minute, then use a small whisk to mix in the miso. Then whisk in 1/4 cup cooking water. (Do not add water to boiling hot butter!)
LINGUINE WITH MOM'S EGGPLANT-AND-MUSHROOM SAUCE - FOOD & WINE
From foodandwine.com
5/5 (1)Servings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
- Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain; toss with the sauce.
EGGPLANT SPAGHETTI SAUCE - VEGAN IT REAL
From veganitreal.com
5/5 (8)Servings 8Cuisine ItalianCategory Anytime, Dinner
- Gather all your ingredients and peel and chop all your veg. This is called the mise en place, or set up, and it really helps make cooking super simple and fail proof. Heat a large dutch oven over medium heat.
- Once the pan is hot, add the oil, the onions, and a pinch of salt. Let saute for about 5-8 minutes. Add the garlic, the red pepper flakes, a pinch of salt and saute for another few minutes. Be sure the garlic does not burn.
- Stir in the fennel (if using) and the mushrooms. Let saute for another 8-10 minutes until the mushrooms release their juices. Add the eggplant and stir in 1/2 the Italian seasoning, 1/2 the basil, 1/2 the oregano, and the bay leave(s). Cover and let simmer for about 10 minutes. Be careful the pan is not too hot...you don't want the veg to burn, just to develop flavor.
- After about 10 minutes, remove the cover. The eggplant should be softening and you should be able to smell all those delicious herbs working together. Add the tomato puree, crushed tomatoes, tomato paste, water, the rest of the spices, and the sugar. Stir so everything is blending together nicely.
SPAGHETTI WITH TOMATO SAUCE AND PAN-FRIED EGGPLANT RECIPE
From seriouseats.com
Cuisine ItalianCategory MainsServings 4Total Time 30 mins
EGGPLANT TOMATO SAUCE WITH PASTA | MIA KOUPPA, GREEK ...
From miakouppa.com
5/5 (2)Total Time 1 hr 35 minsCategory Main CourseCalories 514 per serving
SPAGHETTI WITH ROASTED EGGPLANT SAUCE RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 51 minsServings 4Calories 375 per serving
SPAGHETTI WITH SMOKY EGGPLANT SAUCE RECIPE - KAY CHUN ...
From foodandwine.com
Servings 6Total Time 30 mins
EGGPLANT SPAGHETTI SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
EGGPLANT AND MUSHROOM PASTA SAUCE - RECIPE | COOKS.COM
From cooks.com
EGGPLANT SPAGHETTI RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT RECIPES WITH SPAGHETTI SAUCE - CREATE THE MOST ...
From recipeshappy.com
10 BEST EGGPLANT PARMESAN WITHOUT TOMATO SAUCE RECIPES ...
From yummly.com
EGGPLANT TOMATO SAUCE - SAUCE FANATIC
From saucefanatic.com
EGGPLANT SPAGHETTI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT PENNE WITH TOMATO SAUCE RECIPES | BOLDNA.COM
From boldna.com
EGGPLANT PARMESAN WITH WHITE SAUCE RECIPE - ALL ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love