ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
EGGPLANT POMODORO (VEGAN)
This is my take on a tried and true recipe with some changes. It's delicious and would go great with some home made pasta. I doubled the recipe because we love this sort of dish.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450'F.
- Put the oven racks in the upper and lower thirds of the oven.
- Arrange the eggplant on a large baking pan and brush both sides with oil.
- Season with salt and pepper.
- Bake until golden brown and tender, about 25 minutes.
- Turn and rotate the slices half way through the cooking process.
- FOR THE SAUCE:.
- Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
- Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
- Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
- I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
- Bon Appetit!
Nutrition Facts : Calories 83.2, Fat 4.4, SaturatedFat 1.9, Cholesterol 7.9, Sodium 187, Carbohydrate 8.2, Fiber 1.7, Sugar 2.9, Protein 3.3
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
MEDITERRANEAN-STYLE EGGPLANT PASTA
A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
- Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
- Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
- Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
- Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 68.1 g, Cholesterol 44.6 mg, Fat 24.4 g, Fiber 9.5 g, Protein 21.9 g, SaturatedFat 9.9 g, Sodium 890.7 mg, Sugar 13.1 g
EGGPLANT POMODORO PASTA
Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: recipeland.com -- 49740 1996-2009 & EatingWel.com -- 7674, July/August 2009. Also, weightwatchers.com. Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 6 bowla
Number Of Ingredients 13
Steps:
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat.
- Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
- Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
- Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
- Drain and divide the pasta among 6 shallow bowls.
- Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
- Enjoy!.
More about "eggplant pomodoro pasta recipes"
EGGPLANT POMODORO PASTA - FOOLPROOF LIVING
From foolproofliving.com
Reviews 23Category Gluten-Free And Vegetarian Pasta DishCuisine ItalianTotal Time 30 mins
- Cook the pasta according to the package instructions. Reserve one cup of the pasta liquid. Set aside.
- As the pasta is cooking, make the eggplant pomodoro sauce: Fill a bowl with 4 cups of cold tab water. Add a tablespoon of salt. Place the eggplant cubes into the salty water. Let it sit for 10 minutes in water. Rinse and place on a sheet of paper towels to dry.
- Heat olive oil in a 12-inch cast-iron skillet (or any heavy bottom pan) and add in the eggplant. Cook, stirring frequently, for 5-6 minutes. Add in the garlic and cook for 30 seconds.
EGGPLANT POMODORO PASTA - VIBRANT PLATE
From vibrantplate.com
4.5/5 (2)Total Time 40 minsCategory Pasta & RisottoCalories 606 per serving
- Slice eggplant into thin slices. Put eggplant slices in a strainer and sprinkle with salt on top. Let sit for about 20 minutes, until the eggplant slices develop a sweat. Preheat olive oil in a pan to medium. Remove the liquid off the eggplant slices and put each slice into the preheated pan. Do not overcrowd the slices. Pan-roast eggplant slices for a minute or two on each side, until they turn golden-brown, then remove from pan and set aside.
- Heat some olive oil in the pan (you can use the same one as you used for the eggplant) and add sliced onions. Stir-fry for a couple of minutes, until the onion softens and turn golden-brown. Add garlic slices, then pour in diced tomatoes and season to taste with salt & pepper. Turn heat on low and cook for about 20 minutes, stirring occasionally.
- Bring a large pot of water to a boil. When boiling, add pasta and a pinch of salt, stir well, then reduce heat to low/medium and cook according to pasta instructions. For the farfalle it's usually about 11 minutes until al-dente. Right before you drain the pasta, save a cup of pasta water.
EGGPLANT POMODORO PASTA - EATINGWELL
From eatingwell.com
Ratings 22Calories 283 per serving
BEST PASTA POMODORO RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
EGGPLANT POMODORO PASTA | OLIVE OIL MARKETPLACE
From oliveoilmarketplace.com
EGGPLANT POMODORO PASTA RECIPE ON FOOD52
From food52.com
EGGPLANT POMODORO PASTA RECIPE
From recipeland.com
EGGPLANT POMODORO PASTA — 100 KITCHEN STORIES
From 100kitchenstories.com
HOW TO MAKE EGGPLANT POMODORO PASTA | EATINGWELL
From youtube.com
EGGPLANT POMODORO - THE DOMESTIC GEEK
From thedomesticgeek.com
Servings 8Total Time 25 minsCategory LunchCalories 177 per serving
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND KATE
From cookieandkate.com
PASTA POMODORO (SPAGHETTI POMODORO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
EGGPLANT POMODORO PASTA | PUNCHFORK
From punchfork.com
EGGPLANT POMODORO PASTA (MEDITERRANEAN) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PASTA CON MELANZANE E POMODORO – PASTA WITH EGGPLANT AND …
From bosskitchen.com
ZUCCHINI PASTA WITH CRISPY CAPERS AND PISTACHIOS RECIPE
From cooking.nytimes.com
EGGPLANT POMODORO RECIPE | THE DOMESTIC GEEK - INSPIRED …
From inspiredentertainment.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #side-dishes #eggs-dairy #pasta #vegetables #american #european #dinner-party #italian #cheese #stove-top #one-dish-meal #comfort-food #northeastern-united-states #pasta-rice-and-grains #tomatoes #brunch #taste-mood #equipment #presentation #served-hot
You'll also love