Italian Mushroom And Eggplant Sauce Food

PASTA ALLA NORMA (EGGPLANT PASTA)

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.

ITALIAN MUSHROOM AND EGGPLANT SAUCE

Steps:

• Preheat oven to 400°.
• Place eggplant and garlic cloves on an oiled baking sheet.
• Brush with olive oil and bake about 20 minutes or until tender.
• Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
• Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
• Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
• Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
• Cover and cook on LOW for 7-8 hours.
• Add in parsley and season to taste with salt and pepper during the last hour.
• The sauce will hold on LOW for a few hours.
• It will keep, refrigerated, for 3-5 days.
• Serve over hot cooked ziti.

MASALA MUSHROOM AND EGGPLANT (AUBERGINE)

Steps:

• Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
• While the eggplant is boiling, heat oil in skillet over med-high heat.
• Add onion, sauteing until clear/golden, about 5 minutes
• Add crushed garlic cloves and saute for added 2 minutes.
• Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
• Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
• Remove from heat.
• Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
• Serve hot and enjoy!

EGGPLANT ZUCCHINI BOLOGNESE

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)

Steps:

• Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
• Set oven to broiler heat.
• Grease a large baking sheet.
• Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
• Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
• In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
• Spread HALF the mushroom mixture on the bottom of the dish.
• Arrange HALF the eggplant slices over the mushroom mixture.
• Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
• Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
• Cover and bake in a 375 degree oven for about 1 hour.
• Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
• Return to oven uncovered for another 5-6 minutes or until the cheese melts.
• Let stand about 10-15 minutes before serving.
• Delicious!

PASTA WITH EGGPLANT SAUCE

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.

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE

Steps:

• Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
• Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
• Cover and bake at 375° for 1 hour.
• Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.