20-MINUTE EGGPLANT DIABLO
Spicy, light tomato-wine sauce. Don't forget crusty bread to dip in the leftover sauce. To make a little heartier, add half pound peeled, sauteed shrimp or sauteed chicken breast. From chop to serve, this recipe is ready in 20 minutes or less!
Provided by orangeteapot
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice the eggplant into 1-inch slices and salt. Set aside to drain.
- Fill a large pot with salted water and bring to a boil.
- Slice the onion thinly and chop garlic.
- Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
- Add sliced onions and cook about 1 minute.
- Add chopped garlic and cook about 30 seconds.
- Pour in white wine and stir around until reduced by half.
- Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
- Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
- Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.
Nutrition Facts : Calories 488.1, Fat 2, SaturatedFat 0.4, Sodium 12.2, Carbohydrate 95.6, Fiber 8.7, Sugar 7.3, Protein 16.6
TOMATO-SHRIMP SCAMPI DIABLO
This dish evolved from my spicy omelette sauce recipe. This chunky sauce just "screamed out" to have seafood added and since butter, vermouth, and garlic are integral to this particular blend, I figured I could add shrimp and call it a scampi of sorts. You could also add calamari rings, bay scallops, mussels, and/or fish chunks if you wished and it would only add to this dish's superb flavor. In any case, it's not pop-your-eyeballs-out hot but you can supplement the heat from the cooking oil by adding a little Tabasco as directed. This is a shrimp dish that will be quickly devoured by a small crowd as I discovered when I first served it as one of multiple appetizers at a family gathering -- it was the first to disappear. As a meal, you can serve this over either cooked Basmati rice or egg noodles. I've offered some ingredient substitutions which have, so far, worked beautifully for me. As a final comment, I love to take this dish camping and cook it in a wok right over an open campfire. Enjoy this dish -- you won't be bored with it, I guarantee that much!
Provided by Bone Man
Categories Onions
Time 25m
Yield 6 appetizers
Number Of Ingredients 10
Steps:
- In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
- When the oil has heated some, drop in the onion and minced garlic and sauté, stirring frequently, until the onion has tenderized, (about 6-8 minutes).
- Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 5 minutes, uncovered, stirring frequently.
- Add the honey, the vermouth, the raw shrimp, and the Tabasco (if using) and sautee for 6 more minutes, stirring constantly. (If adding mussels and/or fish chunks, cook for an additional 3 minutes and until all mussels have opened -- discard any mussels which fail to open after a few minutes).
- NOTE: If adding additional seafood, you may wish to add some extra liquid during the final sauté. I recommend using canned chicken broth which I have used with great success in this dish.
- You can serve this dish (on small plates) as an appetizer -- or, as a meal, you can serve it over either cooked rice or egg noodles.
Nutrition Facts : Calories 184.3, Fat 8, SaturatedFat 2.1, Cholesterol 120.3, Sodium 353.1, Carbohydrate 12.2, Fiber 1.1, Sugar 8.6, Protein 16.5
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