PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
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.
ROASTED EGGPLANT (AUBERGINE) AND ONION PASTA
Was surfing the net trying to find another good recipe for eggplant and I discovered this one on an organic site. However, since then it has gone through so many changes I can't remember what it was when I first found it. Hope you enjoy!
Provided by Manami
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436.2, Fat 14.9, SaturatedFat 6.7, Cholesterol 24.5, Sodium 605.4, Carbohydrate 59.1, Fiber 7.8, Sugar 8.2, Protein 18.3
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
CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA
Onions, garlic and basil add spice to tender eggplant in this rich and fantastic tasting tomato sauce, which goes a long way! Adjust the red pepper flakes according to your taste. This is from Meals.com.
Provided by Anu_N
Categories Sauces
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pressure cooker, heat oil over medium-high heat.
- Add onion and garlic; cook, stirring frequently, for 1 minute.
- Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
- Following manufacturer's directions bring to high pressure.
- Cook 4 minutes, then allow pressure to come down.
- Remove lid and cook, stirring, until sauce is thick.
- Serve hot over pasta and sprinkle with parmesan cheese, if desired.
SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)
Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) recipe from Food.com.
Provided by Julesong
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
- While pasta is cooking, peel and devein the shrimp and set aside.
- Trim the ends of the eggplant and peel it.
- Cut into 1/2 inch cubes.
- Heat 1 tablespoon of the oil in a saucepan and add the garlic.
- Cook, stirring, without browning.
- Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
- Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
- Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
- Cook the eggplant, tossing it, until it's nicely browned.
- Drain and add the eggplant to the tomato sauce.
- Stir and cover and cook for 15 minutes or until well blended with the sauce.
- Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
- Cook over high heat for one minute, stirring.
- Add the shrimp to the sauce, blend well and cook for one minute.
- Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
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
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
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