EGGPLANT ZUCCHINI BOLOGNESE
This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.
Provided by cookCol
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10" baking pans coated with cooking spray.
- Bake in a preheated 425 oven for 20-25 min or until tender.
- Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the tomato puree, Italian seasoning and brown sugar.
- Drain pasta; stir in tomato mixture and roasted vegetables.
- Sprinkle with cheese.
EGGPLANT BOLOGNESE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Peel the eggplants lengthwise in 1-inch intervals to create stripes. Slice each eggplant crosswise into 1/2-inch-thick rounds then cut each round into 1/2-inch dice.
- Heat 3 tablespoons of the oil in a large skillet over high heat until it begins to shimmer. Add half of the eggplant and season with salt and pepper; cook, stirring constantly, until the eggplant takes on some color and becomes soft, about 5 minutes. Transfer the eggplant to a rimmed baking sheet and spread in an even layer. Repeat with another 3 tablespoons of oil and the remaining eggplant.
- Transfer the eggplant to the oven and bake until very soft, stirring or flipping once, about 15 minutes. Remove from the oven and let cool on a wire rack.
- While the eggplant bakes, heat the remaining 2 tablespoons of oil in a Dutch oven over high heat. Add the onion, carrots and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chile flakes and cook, stirring again, for another 30 seconds.
- Stir in the wine, bring to a boil and cook until completely reduced, about 5 minutes. Add the tomatoes and sugar, bring to a boil, reduce heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and let cook, stirring occasionally, until the sauce has thickened, about 15 minutes longer.
- Fold the eggplant, basil and oregano into the sauce. Add the pasta and some of the Parmigiano-Reggiano; toss to coat with the sauce, adding some of the reserved pasta water, as needed, to thin the sauce. Season with salt and pepper. Transfer to shallow bowls and serve, passing the remaining Parmigiano at the table.
EGGPLANT BOLOGNESE
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
- Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
- Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
- Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.
Nutrition Facts : Calories 553 g, Fat 26 g, Fiber 7 g, Protein 21 g
PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
EGGPLANT BOLOGNESE
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g
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