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.
ROASTED EGGPLANT PASTA
6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
- Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
- Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg
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.
EGGPLANT PASTA SAUCE
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!
Provided by Engrossed
Categories Sauces
Time 1h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-low heat in a large skillet. Add garlic.
- Add eggplant and bell peppers and toss.
- Stir in tomatoes, olives and capers.
- Add remaining ingredients, stir and cover.
- Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.
ROASTED EGGPLANT PASTA SAUCE
I had a craving & couldn't find a recipe. So, I'm submitting one. The eggplant gives the sauce a 'meaty' texture. This is vegan until you add the grated cheese Peeling the eggplant is up to you, depending on your personal preferences.
Provided by Elmotoo
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Spray a large baking sheet with oil. Toss eggplant cubes with 2TB oil & spread on pan. Roast at 400F for 20-30 minutes until browned; stirring occasionally. Season with 2 tsp kosher salt after roasting & stir gently.
- Meanwhile, heat the remaining 2TB olive oil in a medium saucepan over medium heat. Add the onion & saute until softened. Add garlic and cook, stirring often, until tender but not brown, about 1 minute. Add the tomatoes and bay leaf and bring to a simmer. Reduce heat and simmer, partially covered, for 10 minutes, then uncover pan and simmer 5 minutes more. Stir in herbs, season with salt and pepper, and remove from heat; discard bay leaf.
- Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.
Nutrition Facts : Calories 200, Fat 10, SaturatedFat 1.4, Sodium 767.6, Carbohydrate 27.6, Fiber 10.8, Sugar 8.6, Protein 5.5
ROASTED EGGPLANT AND ZUCCHINI SAUCE FOR PASTA
Eggplant, zucchini, sweet onions, and tomatoes all roasted together thicken by themselves to make a deeply flavored sauce for pasta. It's a meal that's ready in less than half an hour.
Yield makes 6 servings
Number Of Ingredients 10
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a large, rimmed pan with foil and coat with nonstick spray.
- In a large bowl, combine the eggplant, zucchini, garlic, onion, and tomatoes and drizzle with the olive oil, salt, and pepper. Spread the vegetables on the prepared pan and roast in the center or top of the oven until the vegetables are soft, about 15 minutes.
- With tongs, lift the skins off the tomatoes. Return the tomatoes to the pan with the vegetables and roast for 5 more minutes. Scoop the hot vegetables into a food processor or blender fitted with the steel blade. Process just until the vegetables are coarsely chopped and pour them into a serving bowl. You may need to do this in batches.
- Meanwhile, cook the pasta according to the package directions. Put the pasta into a serving bowl and top it with the vegetable sauce. Serve with the Parmesan.
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 EGGPLANT AND TOMATO SAUCE
Steps:
- In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
- While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
- In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.
SAUSAGE EGGPLANT PASTA SAUCE
I made this last night to serve over fusilli and my husband just scarfed it down, which is very rare for him. This make enough for two or three meals so is good for putting in the freezer.
Provided by Irmgard
Categories Pork
Time 1h10m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
- Pat dry with a paper towel and set aside.
- Remove the casings from the sausage.
- In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
- Brown the sausage, breaking up any large chunks.
- With a slotted spoon, transfer to a paper towel-lined plate.
- Drain the fat from the pan.
- Heat the remaining oil in the same pan over medium heat.
- Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
- Add the tomatoes, breaking up with a spoon.
- Return the sausage to the pan and bring to a boil.
- Reduce the heat and simmer until thickened, about 35 minutes.
EGGPLANT SPAGHETTI SAUCE
I love thick, chunky, fresh spaghetti sauce. Nothing I could find was quite what I was looking for so I made this one up one day. Love it!
Provided by F-16 momma
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all in crockpot on low for 4-6 hours.
- OR -- Combine all and simmer on stovetop on low for 3 hours.
Nutrition Facts : Calories 217.3, Fat 7.9, SaturatedFat 1.2, Sodium 1078.8, Carbohydrate 35.7, Fiber 10, Sugar 19.7, Protein 7.6
ROASTED EGGPLANT FOR PASTA AND RECIPES
This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out of the oven!! You can also add a little plain yogurt to them, it's good!!!!
Provided by Chef Gruyegravere
Categories Vegetable
Time 35m
Yield 4 cups eggplant, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
- Preheat oven to 425 degrees F.
- Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
- Grind the fresh pepper over the eggplant to give them all a light dusting.
- Sprinkle the just under 1 tsp salt over the cubes.
- Sprinkle the garlic powder over the cubes.
- Bake for 30 minutes, give it a stir midway thru.
Nutrition Facts : Calories 216.1, Fat 17.4, SaturatedFat 2.4, Sodium 5.9, Carbohydrate 15.9, Fiber 9.3, Sugar 6.5, Protein 2.8
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- In a pot heat up 2 tablespoons of oil, add the onions and fry gently for 2 minutes. Add the wine and continue cooking for another minute.
- Chop the eggplant and add into the pot along with the chopped tomatoes. Fry for a couple of minutes stirring occasionally.
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- Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
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