Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti Recipes

PASTA WITH EGGPLANT SAUCE

Steps:

• In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

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.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE

Steps:

• In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
• While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
• In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.