PASTA WITH EGGPLANT SAUCE
This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.
ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
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
SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES
Steps:
- First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
- Preheat the oven to 425 degrees F.
- Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
SICILIAN STYLE SPAGHETTI AND EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
- Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
- Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
PENNE WITH GRILLED CHICKEN AND EGGPLANT
Make and share this Penne With Grilled Chicken and Eggplant recipe from Food.com.
Provided by KelBel
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
- While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
- Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
- Cook penne pasta in boiling salted water until aldente, about 15 minutes.
- Top cooked pasta with sauce and sprinkle with parmesan.
Nutrition Facts : Calories 523.1, Fat 17.5, SaturatedFat 3.8, Cholesterol 46.7, Sodium 484.3, Carbohydrate 65.6, Fiber 13.5, Sugar 10.4, Protein 24.9
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.
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
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH SPAGHETTI
Make and share this Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
- Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.
- Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
- Return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.
- Add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.
- Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
- Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
- Add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.
- Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.
- Serve warm with crusty bread.
Nutrition Facts : Calories 1012.4, Fat 28.1, SaturatedFat 7.1, Cholesterol 104.8, Sodium 595.6, Carbohydrate 121, Fiber 19.5, Sugar 16.8, Protein 65.4
EGGPLANT AND TOMATO PASTA RECIPE
Steps:
- Heat 3 tablespoons oil a 12-inch skillet over medium-high heat until shimmering. Add the eggplant and a generous pinch of salt and allow to cook, shaking and tossing occasionally, until eggplants are brown and have fully softened, 10 to 11 minutes. If eggplant threatens to burn, reduce heat to medium. Transfer to a bowl, cover with foil, and set aside.
- Add the remaining oil to the pan and increase the heat to medium high. When shimmering, add the onions and a pinch of salt. Cook, stirring frequently, until the onions are softened, about 3 minutes. Add the garlic and red chili flakes and cook until fragrant, about 30 seconds.
- Add the tomatoes and their juice and bring to a simmer. Once the tomatoes have softened, gently break them apart with a potato masher. Cook until the sauce has thickened, seasoning to taste, 8 to 10 minutes. Then add the broth and bring to a gentle simmer.
- Add the pasta and cover, over medium heat, making sure there are active and vigorous bubbles. Stir occasionally to make sure the sauce isn't sticking and allow to cook until the pasta is firm to the bite, 12 to 15 minutes, and stir in the eggplant. Tear the mozzarella into small chunks and add to the pan, heating until just starting to melt, about 1 minute. Stir in basil, season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 574 kcal, Carbohydrate 83 g, Cholesterol 18 mg, Fiber 8 g, Protein 20 g, SaturatedFat 5 g, Sodium 693 mg, Sugar 13 g, Fat 19 g, ServingSize serves 4, UnsaturatedFat 0 g
SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA
Steps:
- Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
- When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.
CHICKEN, EGGPLANT AND TOMATO BAKE
An Italian inspired dish, serve with a tossed salad and crusty bread. From my grade 12 Home Ec folder (a life time ago!)
Provided by cookingpompom
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry.
- Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes.
- Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning.
- Place the chicken on top of the hot eggplant.
- Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste).
- Pour sauce over the chicken and cover with the cheeses.
- Bake for 45-50 minutes (until the chicken is cooked through).
- Serve with salad and crusty bread.
CROCK POT PASTA WITH EGGPLANT SAUCE
Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!
Provided by Sharon123
Categories Vegetable
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Stir in olives and parsley.
- Season to taste with salt and pepper.
- Serve over pasta with Parmesan cheese.
- Garnish with toasted pine nuts.
- Makes 6 servings.
- Enjoy!
- Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
- In a hurry?.
- Use canned spaghetti sauce!
- (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
- Enjoy!
More about "chicken in a fresh tomato and eggplant sauce with spaghetti food"
SEARED CHICKEN & FETTUCCINE PASTA WITH FAIRY TALE EGGPLANT ...
From blueapron.com
3.9/5 Total Time 45 minsCuisine ItalianCalories 800 per serving
EGGPLANT TOMATO PASTA SAUCE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Main-Course
CHICKEN AND EGGPLANT SAUTE OVER PASTA RECIPE - CDKITCHEN
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 4Calories 240 per serving
STUFFED EGGPLANT AND CHICKEN PARM WITH TOMATO-BASIL SAUCE ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
ROASTED TOMATO AND EGGPLANT SAUCE FOR PASTA, FISH, CHICKEN ...
From foodiegoeshealthy.com
Cuisine ItalianTotal Time 45 minsEstimated Reading Time 3 mins
CHICKEN, SPAGHETTI AND EGGPLANT SAUCE FOR ONLY 326 ...
From skinnykitchen.com
Estimated Reading Time 2 mins
CHICKEN WITH TOMATO-EGGPLANT SAUCE | PALEO LEAP
From paleoleap.com
Estimated Reading Time 3 mins
10 BEST CHICKEN SPAGHETTI TOMATO SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH SPAGHETTI
From cafelittleyellowhouse.blogspot.com
10 BEST CREAMY CHICKEN AND TOMATO PASTA RECIPES - YUMMLY
From yummly.com
PASTA WITH EGGPLANT, TOMATO & OLIVE SAUCE - THE HUNGRY HUTCH
From thehungryhutch.com
Cuisine ItalianCategory VegetarianServings 6Total Time 55 mins
- Meanwhile, place a large skillet or other pan over medium heat with some oil; add the onion, black pepper, and some salt and cook until the onion starts to soften, about 3 minutes. Add the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, 1 minute more.
- Add the eggplant and olives, season with salt, and cook, stirring regularly and adding more oil as needed, until the eggplant has softened, about 10 minutes. Add the tomato paste and cook for 2 minutes more. Deglaze with the red wine, scraping up any stuck on bits from the bottom of the pan and stirring it all together.
- Add the crushed tomatoes to the eggplant (swish about 1/2 cup water around the can and add that to the skillet to to make sure you get all of the tomatoes) and let simmer gently, stirring regularly, for 15 minutes. Add in the fresh oregano, if using, for the last minute or 2 of cooking.
SPAGHETTI WITH TOMATO SAUCE AND PAN-FRIED EGGPLANT RECIPE
From seriouseats.com
Cuisine ItalianCategory MainsServings 4Total Time 30 mins
BASIC TOMATO PASTA SAUCE: 10 MEALS! - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 45 minsCategory MainsCalories 174 per serving
PASTA WITH EGGPLANT, SPECK, WALNUTS, & TOMATO | ITALIAN KIWI
From italiankiwi.com
Reviews 10Servings 2Cuisine ItalianCategory Entree, First Course, Main Course
LIDIA BASTIANICH EGGPLANT TOMATO PASTA SAUCE RECIPE - FOOD ...
From foodnewsnews.com
RECIPE: CHICKEN EGGPLANT WITH TOMATO SAUCE | BLUE DIAMOND
From bluediamond.com
MEDITERRANEAN-STYLE EGGPLANT PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
FOODFETCHED DELIVERY
From foodfetched.com
CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH ...
From tfrecipes.com
RECIPES > CHICKEN > HOW TO MAKE EGGPLANT SPAGHETTI SAUCE
From mobirecipe.com
LASAGNA HUNTINGTON - FOOD MENU
From lasagnarestauranthuntington.com
SEARED CHICKEN & FETTUCCINE PASTA WITH FAIRY TALE EGGPLANT ...
From pinterest.com
EGGPLANT AND TOMATO PASTA SAUCE - CUCINABYELENA
From cucinabyelena.com
ANGEL HAIR PASTA WITH FRESH EGGPLANT & TOMATO SAUCE ...
From donatella.com
CHICKEN AND TOMATO RECIPES - BBC GOOD FOOD
CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH SPAGHETTI
From worldbestflakerecipes.blogspot.com
HOW TO MAKE PASTA WITH HERB RICOTTA AND FRESH TOMATO SAUCE ...
From rachaelrayshow.com
SPAGHETTI WITH TOMATO AND AUBERGINE (EGGPLANT) SAUCE ...
From pinterest.com
VIC'S RISTORANTE ITALIANO & PIZZERIA- CITY MARKET - FOOD MENU
From vicsitalianrestaurantnc.com
RECIPE OF ANY-NIGHT-OF-THE-WEEK CHICKEN AND EGGPLANT ...
From olivrecipes.netlify.app
EGGPLANT AND BACON PASTA WITH TOMATO SAUCE | JAPANESE FOOD ...
From japfoodathome.com
CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH ...
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love