Eggplant Tomato And Onion Pasta Recipes

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

EGGPLANT, TOMATO AND ONION PASTA

Steps:

• Turn on broiler and cover pan with double thickness of aluminum foil.
• Bring water to boil in covered pot for pasta. regular size into 1/2-inch thick slices. Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon. Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
• Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
• Cook pasta, according to package directions.
• Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin. Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper. Cook a few minutes to meld flavors and heat through.
• Drain pasta and mix with tomato mixture.

TOMATO AND EGGPLANT TIAN

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
• Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

ROASTED EGGPLANT (AUBERGINE) AND ONION PASTA

Steps:

• Preheat broiler.
• Spray baking sheet lightly with nonstick spray.
• Place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once.
• Remove from oven; cool.
• Cut into bite size pieces.
• While eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil.
• Heat oil in skillet over medium heat.
• Add garlic and saute 1 minutes.
• Add tomato, basil or Italian seasoning, salt, and pepper; cook over low heat for 10 minutes.
• Stir in eggplant and onion; cook 5 minutes.
• Add in pasta and stir well.
• Top with cheeses and pistachio nuts.
• Serve with a robust wine and a salad of greens.