How To make Eggplant Tomato Sauce
1 ts Olive oil
3/4 c Dry sherry
1 sm Onion, finely chopped
2 ea Garlic cloves, minced
1/4 c Celery, chopped
1 c Peeled, cubed eggplant
1/2 c Minced red bell pepper
1/2 ts Nutmeg
3 c Plum tomatoes, chopped
1 tb Fresh basil
Salt & pepper In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add
nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta. "Vegetarian Times" September, 1991
How To make Eggplant Tomato Sauce's Videos
Moroccan-Spiced Eggplant & Tomato Stew | Minimalist Baker Recipes
Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk – which is a warm salad of cooked eggplant and tomato..
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Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food
This is guilt-free comfort food at it’s very best! Jamie’s ‘Happiness Pasta’ is made with aubergine, tomatoes, chilli & garlic, all cooked down into a beautiful pasta sauce with ricotta. Serve it up with some wholewheat pasta and you’re making a great, healthy meal for four people. Not only that, but it’s only 470 calories per portion. Winner!
If you’re craving more healthy recipes check out jamieoliver.com and pick up a copy of Everyday Super Food
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Pasta alla norma (Eggplant Pasta)
Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!
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Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk) by @FitMenCook
Looking for more Le Creuset Braiser recipes? Try this flavor-packed Moroccan-inspired dish from @FitMenCook. Grab the recipe (and the Agave Braiser!) at the links below.
5 qt. Braiser in Agave:
Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk):
How to Italian cuisine - learn how to cook: Eggplants with Tomato sauce
Eggplants with Tomato sauce Italian recipe:
Ingredients:
- 4 Eggplants
- 15-20 Tomatoes
- 1 Clover of garlic
- Basil
- Parmesan
Procedure:
Slice the four eggplants in not so small pieces, salt them with coarse salt and leave them in a sunny area for more or less one hour. If when you decide to cook this meal there is no sun don't worry, you can still prepare this delicious plate by pre-heating the oven for 15min then turn off the heat and put inside the eggplant for about 15 min. In the meantime let's prepare the tomato sauce. Slice in four pieces the tomatoes. Heat a pan with olive oil and place the garlic clover in it. Cook until the garlic gets a golden coat, be careful to not overcook it or you can ruin your tomato sauce. Add the tomatoes in the pan, make sure to keep the heat high, you want to hear the oil make a lot of noise when you introduce the tomatoes, but be careful of the splashes of oil. The tomatoes don't need to cook much time, as soon as they get softer you can add salt and turn off the burner shortly after. As soon as the Eggplants are ready take them inside (or out from the oven) and proceed to squash them to eliminate as much water as you can. Start now heating another pan and when the oil is boiling add those Eggplants. Fry the eggplants and as soon as they are ready be sure to put them on an absorbing tissue so that you can drain some of the oil that they retain after cooking. Now the last passage mix together the Eggplants and the Tomatoes sauce and add the basil and grate on top some Parmesan and That's it. You made it say hello to your delicious Italian recipe Melanzane a funghetto aka Eggplant with tomato sauce are served, Enjoy!
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