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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
Pepper & Eggplant Pasta Recipe
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Cooking once again in Jamie's Italian Stratford, Gennaro teaches you to create a fresh and simple pepper and aubergine pasta.
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Each mouthful an experience! Pasta in a Cheesy Bell pepper Sauce, Mediterranean Style
Elicoidali is a variety of Italian pasta that’s quite similar to the rigatoni. It’s larger in size and the ridges help retain the sauce for a better eating experience. This recipe has a tomato and bell pepper sauce with Pecorino cheese for an amazing flavour. The sauce also stays inside the pasta making each morsel a tasty delight. It’s made with zucchini and eggplant that’s fried in olive oil. A delicious vegetarian recipe.
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The Most Delicious Eggplant Chilli Pasta in Italy
This is my favourite dish to cook lately. It's summer in Italy and the days are hot and leave me remembering flavours I've tasted in Sicily - eggplant, chilli, garlic, fresh basil... Come and see the meal I prepared for a lunch with my husband and mother-in-law and I will share some tips for the perfect Italian pasta that's easy, vegetarian and delicious.
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italian eggplant pasta sauce recipe
- Italian eggplant pasta sauce recipe sicilian style.
Ingredients:
- eggplants
- pasta
- tomatoes
- mozzarella
- Parmesan cheese
- olive oil
- vegetable oil
- basil
- salt
- garlic
- black olives
- capers
#eggplantrecipe #eggplantpasta #pastaeggplanttomato
- LASAGNA RECIPE PARMIGIANO EGGPLANT ITALIAN FOOD
- Vegetarian Zucchini Eggplant Lasagna
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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.
EGGPLANT TOMATO SAUCE FOR EGGPLANT PASTA RECIPE | VEGAN PASTA | vegetarian | asereth maria
Eggplant sauce recipe, simple and easy delicious sauce for any pasta of your choice, you can add cheese if you want or any other addition you fancy, i normally cooked double quantity and put half in the freezer as we called it for emergency...
Am not a professional cook but i love to try new idea in cooking and learn from other good cooks as well....
INGREDIENTS:
2 cups diced eggplant
2 cans tomatoes
1 medium finely chopped onion
3 cloves finely chopped garlic
Salt n pepper
1 vegie cube diluted
1 tbsp nutritional yeast- optional
1/4 cup chopped fresh oregano
1/4 cup chopped basil
Add ons..
Cayenne pepper
Paprika
NOTE: Nutritional yeast is made from a specially selected strain of Saccharomyces cerevisiae. One of the benefits of nutritional yeast is that it comes in large flakes that are described as having a cheesy and nutty flavor, making it a great vegetarian or vegan substitute.I seldom use cheese, so i use nutritional yeast with ground cashew nut as cheese sebtitute,
#howtomake #veganpastasauce #eggplanttomatoesauce #vegetarianpasta #veganpasta #howtomakeveganpasta #eggplantrecipe #pastarecipe #tomatosaucerecipe #tomatopasta