Solanges Zucchini And Eggplant Pasta Food

PASTA WITH EGGPLANT AND ZUCCHINI

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.

SOLANGE'S ZUCCHINI AND EGGPLANT PASTA

Steps:

• Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions in olive oil. When they become soft add garlic, stirring so not to burn.
• Add tomatoes, zucchini, and eggplant. Add oregano and salt. Put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. Once pasta is cooked, throw it in the skillet and toss.
• Add and mix the shredded basil leaves in the pasta mixture. If you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. Serve with parmesan cheese.

ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA

Steps:

• Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
• Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
• Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
• Place the vegetable stock and 2 cups water in deep skillet.
• Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
• Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
• Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
• Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

EGGPLANT AND ZUCCHINI PASTA WITH FETA AND DILL

Steps:

• Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
• Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
• While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
• Serve pasta in bowls and top with remaining cheese.

ROASTED EGGPLANT AND ZUCCHINI SAUCE FOR PASTA

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.