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How To make Eggplant and Pasta In Tomato Wine Sauce
2 cups pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant
peeled and cubed
1 small red onion :
chopped
1/2 cup mushrooms -- chopped - or more
1 green pepper chopped
1/2 cup chives :
chopped
2 TBLS garlic minced
1 med tomato :
chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp salt -- (or less)
ground pepper 1/4 cup 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 When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently (on low).
How To make Eggplant and Pasta In Tomato Wine Sauce's Videos
How to Make Italian BRUSCHETTA - Easy Appetizer
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR TOMATO BRUSCHETTA:
►6 Roma Tomatoes ( 1 1/2 lbs)
►1/3 cup basil leaves
►5 garlic cloves
►1 Tbsp balsamic vinegar
►2 Tbsp extra virgin olive oil
►1/2 tsp sea salt
►1/4 tsp black pepper
INGREDIENTS FOR TOASTS:
►1 baguette
►3 Tbsp extra virgin olive oil
►1/3 to 1/2 cup shredded parmesan cheese
???? PRINT RECIPE HERE: coming soon
BALSAMIC GLAZE RECIPE:
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Rigatoni in Tomato and Red Wine Sauce
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Baked Aubergine Parmigiana | Gennaro Contaldo
If you’re looking for an Italian meat-free recipe for your family that’s tasty and quick to make, Gennaro has the answer with this delicious aubergine parmigiana. Homemade tomato sauce layered with slices of griddled aubergine, parmesan and finished with a crisp breadcrumb and mozzarella topping. Teatime will never be the same again.
For this and loads more fabulous recipes check out and for a whole host of Italian masterpieces head over to Gennaro’s channel:
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V - This is a Vegetarian recipe
How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
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Spaghetti in White Wine Sauce (Marinara Bianca) - Pina Cucina Ep. 15
Pina cooks a Spaghetti Marinara dish with a twist, in a white wine sauce. One of the easiest and tastiest seafood dishes with little ingredients that packs a punch of flavor.
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