How To make Penne with Eggplant
12 oz Penne
1 md Eggplant
3 tb Olive oil
1 sm Onion, coarsely chopped
1/2 c Thin sliced white mushrooms
1 1/2 c Tomato sauce
1 t Dried basil
1 Dried bay leaf
1 t Dried oregano
1/4 c Dry red wine
1/2 c Shredded part-skim
-mozzarella cheese (2 oz) Salt to taste Pepper to taste 1. Cook penne according to package directions until al dente. Drain,
reserving half cup of the cooking water. Set both penne and water aside. 2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick pan
over medium heat, heat 2 tablespoons olive oil. Add eggplant and saute 5 minutes, or until browned and translucent. Transfer eggplant to a bowl. Set aside. 3. In the same pan over medium heat, add remaining olive oil and saute
onions and mushrooms for 3 minutes, or until onion is transparent and mushrooms are darkish-brown. Stir in cooked eggplant, tomato sauce, basil, bay leaf, oregano and wine. 4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If
sauce is too thick, slowly pour in a little reserved water. Remove bay leaf and discard. Stir in penne and cheese. Cook, stirring, until cheese is melted. Season with salt and pepper. Serve hot.
How To make Penne with Eggplant's Videos
Pesto Pasta With Aubergine | Gennaro Contaldo
Sponsored by Bertolli | Just a handful of ingredients yet Gennaro’s simple pasta dish is full of Italian flavour. Almonds and basil form the basis of a pesto sauce that’s tossed through pasta with roasted aubergines, Bertolli and grated parmesan. Delicious.
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PASTA ALLA SICILIANA - #1 Summer Eggplant Recipe
Pasta alla Siciliana is a delicious eggplant pasta recipe with very few ingredients. I make all of my recipes in the way they are often found here in the New York metro area. Most places will use mozzarella or a dollop of ricotta for this recipe instead of Ricotta Salata that's traditionally found on the similar alla Norma recipe. They are both great recipes, but this one, because it uses mozzarella, will be far easier for most of you to make. Hope you enjoy Pasta alla Siciliana!
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Penne Arrabbiata with Aubergines • 5 Ingredients Recipe by Gorenje
PENNE ARRABBIATA WITH AUBERGINES
5 ingredients or less
300 g penne
2 aubergines
400 ml chopped plum tomatoes
3 garlic cloves
2 Chillies
Cut aubergines and blanch in boiling water for 5 minutes. Blanching will soften the aubergines, making them more tender. Cook penne according to the packet instructions. Slice chillies into thin slices, discard the seeds for less heat. Peel and finely slice garlic cloves. Heat up the pan, add 2 tablespoon olive oil. Fry the aubergines and the garlic, add salt and pepper. Add chillies and chopped plum tomatoes. Finally add cooked penne, stir and fry for 5 minutes.
Bon apetite!
Pulse Pasta Penne with Spicy Eggplant Sugo | Everyday Gourmet S8 E25
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Penne with mozzarella eggplant tomato sauce
Mestolando on il ricettario is a video blog with Italian recipes cooked by Claudia Baggiani from her home in Florence, Italy. Recipes include simple spaghetti tomato sauces to more elaborate risotto and meat dishes.
Eggplant with Penne and Bechamel
In this video, Lorenza de' Medici from Badia a Coltibuono cooking school in Italy, shows us great tips while preparing this tradional Tuscan dish. cookingtipstv.com