Spaghetti With Tomato And Aubergine Eggplant Sauce Food

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

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.

SPAGHETTI WITH TOMATO AND AUBERGINE (EGGPLANT) SAUCE

Steps:

• Cut aubergine into cubes and sprinkle with salt.
• Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
• Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
• or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
• Cook spaghetti according to packet instructions.
• Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.

SPAGHETTI WITH EGGPLANT (AUBERGINE) SAUCE

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add onion and garlic; cook until onion is soft.
• Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
• Season with salt and pepper, if desired.
• Reduce heat, cover and simmer 30 minutes.
• Serve sauce over spaghetti.

CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH SPAGHETTI

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.

SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)

Steps:

• Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
• While pasta is cooking, peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it.
• Cut into 1/2 inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic.
• Cook, stirring, without browning.
• Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
• Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
• Cook the eggplant, tossing it, until it's nicely browned.
• Drain and add the eggplant to the tomato sauce.
• Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
• Cook over high heat for one minute, stirring.
• Add the shrimp to the sauce, blend well and cook for one minute.
• Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.