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How To make Rotini with Eggplant Pepper Sauce
1 small eggplant
peeled and diced
1 teaspoon salt
1/2 cup white wine :
or
apple juice 1 small onion chopped
2 cups red bell peppers :
chopped
2 cups green bell peppers chopped
2 cups yellow bell peppers :
chopped
16 ounces plum tomatoes canned with juice
2 large garlic cloves :
minced
1 teaspoon honey
2 tablespoons chopped fresh basil
12 ounces rotini -- dry measure
Review: "Rotini or spirals grab the sauce. Salting eggplant draws out the bitterness that hides in the 'juice'. Remember to rinse well to remove salt and use lots of towels to pat dry."
Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let stand for 15 minutes to absorb the salt and release excess moisture. Rinse well to remove the salt; pat dry with paper towels. Spread the eggplant in a single layer on paper towels.
Bring the wine or apple juice to a boil in a large no-stick frying pan. Add the onions and simmer, stirring frequently, for 3 minutes, or until softened. Add the red, green and yellow peppers, tomatoes (with juice), garlic, honey and basil. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the peppers are very soft.
Add the eggplant and simmer for 10 minutes, or until the sauce is thick.
While the sauce is cooking, cook the rotini in a large pot of boiling water until just tender. Drain. Return to the pot. Add the sauce and toss well to combine. 15 minutes of attention; 40 minutes total Per serving 393 calories; 3 g. total fat (7%); 4 g. saturated fat.
EASY FREEZE: Make Ahead Weeknight supper Eggplant-Pepper Sauce tastes even richer after it's been frozen, so make extra for busy weeknight suppers. Separately freeze the cooked pasta in self-sealing plastic freezer bags and the sauce in tightly lidded containers. - Reheat the sauce in a covered saucepan over low heat for 15 minutes, stirring frequently, or - microwave on high power for 3 minutes. Immerse frozen cooked pasta in boiling-water for 2 to 3 minutes, or until hot.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
How To make Rotini with Eggplant Pepper Sauce's Videos
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael Ray
Watch Rach prepare a healthy, quick + easy pasta loaded with garlic- and thyme-flavored roasted vegetables and tomatoes.
Pasta Alla Norma | Sicilian Eggplant Pasta Recipe | Italian Eggplant Recipe
PASTA ALLA NORMA.Take your tastebuds to Sicily with my recreation of Pasta alla Norma – aptly named after an opera and sure make your stomach sing! This tomato based pasta combines the perfect balance of salty cheese and delicious eggplant to create an envious vegetarian explosion of flavours.
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SICILIAN PASTA WITH EGGPLANTS
INGREDIENTS:
300g Casarecce Pasta
Handful of fresh basil
400g peeled tomatoes
1 garlic clove
1 x eggplant (large)
Ricotta salata
Extra virgin olive oil (EVOO)
Vegetable oil (for frying)
Salt + Pepper
5L water
UTENSILS:
2 medium sized deep fry pan
Wooden spoon
Large pot for boiling pasta
Pasta strainer
Grater
Knife
METHOD:
1. Heat up vegetable oil in a deep fry pan.
2. Cut the eggplant into strips that are around 1cm in width.
3. Fry the eggplant strips until they start to brown, then remove them from the oil and place them on kitchen paper so the oil absorbs on it.
4. Heat up EVOO in a deep pan on a low heat in preparation for cooking your sauce.
5. Add garlic and sauté for a couple of minutes.
VINCENZO’S TIP: Make sure the garlic doesn’t burn! If it starts to brown add a few drops of water.
6. Add 400g Italian peeled tomatoes to a bowl, sprinkle salt over the top then break them down using a potato masher.
7. Add dried oregano, pepper, fresh basil leaves, mix together and add to the pan.
8. Stir it gently using a wooden spoon and simmer on a low heat.
9. Add 3/4 of your eggplant strips and leave to simmer for around 40 minutes.
10. Once it is almost ready, grate a handful of ricotta salata into the sauce and leave it to melt.
11. Boil water in a large pot, add a small handful of rock salt and let it dissolve.
12. Add the pasta to the pot and cook according to the packet instructions (I strongly recommend using Pasta Casarecce as it’s the closest you will find to Maccheroncini).
13. Once the pasta is cooked, strain it and add it to the sauce.
14. Later the sauce over the top of the pasta using a wooden spoon.
HOW TO SERVE:
1. Serve a portion of the pasta alla norma in the centre of a coloured plate.
2. Grate some ricotta salata on top and finish with a few pieces of eggplant on top along with some fresh basil leaves
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Vincenzo’s Plate is a You Tube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering Italian Food Recipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).
Watch the PASTA ALLA NORMA video recipe:
Roasted eggplant and pepper pasta sauce/Eggplant and peppers pasta sauce.
Total time :1 hour 20 minutes /prep time 10 minutes / roast time 1 hour /cook time 10 minutes.
Spaghetti pasta with roasted eggplant and pepper sauce.
Ingredients:
1-pound eggplant
¼ cup pine nuts
3-tbsp olive oil
1 medium onion, diced
3 cloves of garlic minced
3 roasted red peppers
3 tbsp crumbled feta cheese
1 tbsp fresh oregano, chopped
Salt to taste
Pepper to taste
¼ tsp. of lemon juice
½ pound spaghetti or penne pasta.
Preheat the oven to 400 degree F.
With the help of fork pierce the eggplant several times .place it in a baking dish and roast for 1 hour, or until eggplant is soft and collapses easily.
Let it cool for a bit. Remove the skin from the eggplant, and chop it coarsely with a sharp knife. Set aside.
While eggplant is cooking, bring enough salted water to a boil.add the pasta. Once pasta is cooked remove and drain the water.toss the pasta with drizzle of olive oil to prevent from sticking.
In a skillet toast pine nuts over medium-high heat, tossing constantly for 3-4 minutes, or until lightly browned. Transfer to a bowl and set aside.
In same pan, add 1 tbsp oil over medium-high heat, add onions and sauté until the onions are brown.
Transfer the onion, eggplant, peppers, garlic, and 2-tbsp olive oil, to a food processor.
Pulse the mixture until its nice and chunky consistency, or as your desire consistency. (I like mine chunky)
Transfer the mixture back in the same pan over low- medium heat, for 4 minutes. Stir in feta cheese, oregano, salt, pepper and lemon juice.
Turn the heat off, serve over pasta.
Why this is the pasta dish everyone loves, Eggplant Rigatoni
Made in around 20 minutes, the ultimate comfort pasta meal everyone loves. If you like pasta Puttanesca or alla Norma then you will love this. It's very cheap to make, incredibly delicious and perfect to bring to the table on many occasions. Great for vegans and vegetarians too! (Minus the anchovies) It's usually a great summer dish when the eggplants are in season, and I'm big on cooking seasonal but of course these days they are available all year round.
The flavours of this recipe are intense because of the fried eggplant which is the hero of the dish. They are usually fried in seed oil but as we all now know, seed oils are very unhealthy so I opt for virgin olive oil. Olive oil doesn't heat as hot as seed oils but still hot enough to brown the eggplants without smoking. I prefer to use the slated capers as they hold a stronger flavour, you can however use the capers you like. Mixed with the olives and the anchovies, this dish comes to life.
Cook this rigatoni alle melanzane today and bring it to the table for the people you love.
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Ajvar: Balkan Eggplant and Pepper Spread Relish
Ajvar: the world-famous Balkan roasted red pepper and eggplant relish. Smokey, deep, rich. Unforgettable.
RECIPE:
This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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