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How To make Eggplant In Tomato Wine Sauce
2 + cups dry pasta shells (I
Used small shells) 1/3 Water
1/4 c Vinger (favorite flavor, I
Used white) 1 lg Eggplant, peeled and cubed
1 sm Red onion, chopped
1/2 To 1 cup mushrooms,
Chopped 1 Green pepper, chopped
1/2 c Chopped chives
2 T Finely chopped/minced
Garlic 1 md Tomatoe, chopped
10 oz Tomatoe sauce
4 T Oregono (adjust, start w/3
Also try italian herbs) 1/8 To 1/2 tsp salt (taste)
1 ea Ground pepper (fresh best)
1/4 c Red wine
Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar. When getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms. Saute till soft (I sauted at fairly high heat for about 15-20 minutes stirring a lot. I like eggplant to be prettty). When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. stir and heat gently (on low). This was actually fairly easy to make, the only time consuimg paret was peeling the eggplant and chopping veges. Posted to the Fatfree Digest Tue, 21 Dec 93 08:38:04 By jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School) Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Eggplant In Tomato Wine Sauce's Videos
Eggplant in Tomato Sauce Badrijani Pomidvrit
Learn how to make this delish simple eggplant dish from Georgia where eggplants are prepared in so many different ways. This dish will equally satisfy vegans, vegetarians, and omnivores. Serve it warm or at room temperature as an appetizer or side dish with flatbread or any bread of your choice. The eggplant can be fried or roasted.
Ingredients for Eggplant in Tomato Sauce
2 pounds/907g eggplants (about 3 medium eggplants)
2 teaspoons salt
8 tablespoons sunflower or olive oil, more as needed
1 large onion ~7 ounces/200g (1 ½ cups chopped onion)
3 or 4 garlic cloves, peeled and chopped
2 teaspoons tomato paste
2 cups/480g ripe tomatoes or same amount canned tomatoes blended until smooth
½ teaspoon salt
2 teaspoons sugar, more to taste
¼ teaspoon black pepper
1 large red bell pepper, seeded and sliced into 2-inch strips (~8 oz/226g)
½ green chili pepper (such as jalapeno or serrano), finely chopped, or ¼ teaspoon cayenne or crushed red pepper flakes, more to taste
A medium bunch of fresh cilantro ~40g (to make about 1 cup chopped)
1/3 cup/15g chopped basil
1 teaspoon ground marigold petals
1 teaspoon ground Blue Fenugreek
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Rachael's Tomato and Roasted Eggplant Soup
If you like pasta alla Norma (tomato, eggplant and sweet basil), you’ll love this soup.
Easy Moroccan Stuffed Eggplant
Think of this as a mid-week take on traditional stuffed eggplant dishes you find in Arabic cuisine that involves hollowing out whole or halved eggplants, stuffing with rice, meat, herbs and nuts, often baked in a tomato sauce. Sounds magnificent, doesn't it? And it is. but there's a lot more pots and pans involved! We're going simple today. You can make this tonight, after work!!
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http://thefatveganchef.com - Spanish eggplant with a tomato wine caper olive sauce
Please subscribe to our channel. In this video I show you how to cook Spanish eggplant with a tomato wine caper olive sauce. This aromantic recipe is a crowd pleaser. It uses Dominex egglant and Daiya provolone slices. The recipe and more can be found at
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Eggplant Caponata - Best Summer Eggplant Recipe!
Caponata is a wonderful Sicilian sweet and sour eggplant recipe. The eggplant absorbs all of the strong flavors from the sugar, raisins, red wine vinegar, olives, and capers. Eggplant Caponata gets better a couple of days later, so make a big batch of this Italian classic!
WATCH THE WHOLE EGGPLANT PLAYLIST!
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Sclafani Crushed Tomatoes:
INGREDIENTS:
-2 pounds eggplant - cubed
-1 cup celery - chopped
-1 cup red onion - chopped
-1 cup pitted green olives - chopped
-1/4 cup pignoli nuts
-1/4 cup parsley - minced
-1/8 cup capers - rinsed
-1/4 cup raisins
-1 (6) ounce can tomato paste
-3/4 cup olive oil
-1/4 cup red wine vinegar
-2 Tbsp sugar
-1 tsp kosher salt
-1/2 tsp black pepper
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EGGPLANT IN TOMATO SAUCE/HOW TO COOK
If I'm bored eating eggplant over and over again...This recipe is the best substitute perfect on steamed rice.
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