PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
STUFFED EGGPLANT
Even if you don't can your own tomato sauce, you can make Maria D Ugos stuffed eggplant; simply use fresh tomatoes or canned San Marzano tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
- In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
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