Eggplant Pomodoro Pasta Recipes

EGGPLANT POMODORO PASTA

Steps:

• Put a pot of water on to boil.
• Heat oil in a large nonstick skillet over medium heat.
• Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
• Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
• Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
• Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
• Drain and divide the pasta among 6 shallow bowls.
• Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
• Enjoy!.

MEDITERRANEAN-STYLE EGGPLANT PASTA

Steps:

• Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
• Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
• Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
• Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.