EGGPLANT (AUBERGINE) SAUCE FOR PASTA
A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.
Provided by Barb G.
Categories Sauces
Time 1h40m
Yield 7 pints
Number Of Ingredients 13
Steps:
- In a very large kettle, heat olive oil over medium heat.
- Add onion and garlic; cook until the onion is soft.
- Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Put into hot jars and seal.
- Makes 7 pints or 4 quarts.
- Process in hot water bath for 40 minutes.
- This is very good served over pasta with Mozzarella cheese.
Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9
PASTA WITH EGGPLANT (AUBERGINE)
Make and share this Pasta With Eggplant (Aubergine) recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons of the olive oil in a large, deep skillet.
- Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
- Meanwhile, cook the ziti according to package directions.
- When it is al dente, drain.
- Remove the eggplant from the saute pan.
- Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
- Add the tomatoes and crush them with your fingers.
- Add the cooked eggplant cubes and the olives.
- Cook and stir 15 minutes, until sauce is thick.
- Season with salt and pepper.
- Stir in the basil.
- Cook 2 minutes.
- Add the ziti to the sauce and stir to combine.
- Serve hot.
SPAGHETTI WITH EGGPLANT (AUBERGINE) SAUCE
Make and share this Spaghetti With Eggplant (Aubergine) Sauce recipe from Food.com.
Provided by Dancer
Categories Spaghetti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat olive oil over medium heat.
- Add onion and garlic; cook until onion is soft.
- Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
- Season with salt and pepper, if desired.
- Reduce heat, cover and simmer 30 minutes.
- Serve sauce over spaghetti.
Nutrition Facts : Calories 453.5, Fat 5.4, SaturatedFat 0.9, Sodium 20.4, Carbohydrate 83.1, Fiber 10.1, Sugar 11.5, Protein 14.7
HEALTHY EGGPLANT (AUBERGINE) PASTA
This recipe was adapted from Weight watchers. Its quick and the broiled eggplant adds a depth of flavor. You can use any type of spaghetti sauce - from low calorie to high end. You decide the complexity. The feta may sound strange but the saltiness really adds more flavor than you would expect! Plus, its an easy way to get your serving of veggies. I would serve with a spinach salad.
Provided by sunkist100
Categories Penne
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash eggplant, cut into 1/4-1/2 inch thick slices (keep skin on). Brush both sides of each slice with olive oil and sprinkle with salt. place into broiler for 7 minutes or until golden brown. Flip over all slices and broil agian.
- In the mean time cook pasta and heat sauce.
- When both sides of the eggplant slices are light brown, cool for a few minutes and cut into chunks.
- Drain pasta.
- Mix together pasta, sauce, eggplant, feta.
- Note: Cooked chicken could be added for protein.
Nutrition Facts : Calories 365.9, Fat 10.8, SaturatedFat 3.3, Cholesterol 13.4, Sodium 771.3, Carbohydrate 60.3, Fiber 11.1, Sugar 14.4, Protein 9.4
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- Boil the pasta with the bay leaf in salted water for 4 minutes, strain and reserve 2/3 cup of the water (200 ml). Set aside.
- While the pasta is cooking in a large shallow casserole dish (with a lid) heat up the oil, add the garlic, onion, eggplant and fry over a low/medium heat for about 15 minutes until softened stirring often. Add the wine and continue cooking for another minute.
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