Fish In Eggplant Bolognese Sauce Recipes

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.

Steps:

• Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
• Salt if desired and add black pepper.
• Add garlic and sauté a bit, but don't burn.
• Pour in crushed tomatoes and chicken stock.
• Add Italian seasoning and Italian parsley.
• Stir together to incorporate and bring to a boil.
• Reduce to simmer.
• Add fish fillets and spoon sauce over fillets (season fish first if you like).
• Cover and simmer for 20 minutes until fish flakes.
• Serve immediately with fresh Italian bread for scooping up the sauce.
• Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.

Steps:

• Put the sugar and liquid glucose in a large saucepan and add 250 ml (9 fl oz/1 cup) water. Whisk over a medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120°C (235°F).
• Add the remaining sauce ingredients, stir to combine, and leave it to simmer for 1 hour. At the end, you should have a glazy caramel-like consistency, which coats the back of a spoon. This sauce can be stored in a jar in the fridge for up to 2 months.
• Put the xanthan gum and 550 ml (19 fl oz) water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by the salt. The result should be a fairly goopy, but smooth batter.
• Fill a large wok or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the pieces of eggplant into the batter then gently lower them into the oil one by one. Fry in batches for about 5 minutes per batch. Don't fiddle around with the eggplant too much in the first 2-3 minutes to allow the batter to firm properly. After about 3 minutes the exterior will harden and you can use a pair of tongs to separate any pieces that have stuck together in the oil. Continue cooking until the 5-minute mark. Drain on paper towels.
• Put the eggplant in a bowl and pour about 100 ml (3½ fl oz) of the fish fragrant sauce on top. Using a large spoon, give everything a stir to make sure each piece of eggplant is evenly coated. Add the cilantro sprigs and chiles and mix through. Divide between four to six bowls and top with the spring onions and fried shallots. Sprinkle with baby cilantro leaves and sesame seeds.

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.

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.

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 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes 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.