Eggplant Aubergine Con Penne Recipes

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EGGPLANT (AUBERGINE) AND PANCETTA PENNE



Eggplant (Aubergine) and Pancetta Penne image

Fried eggplant in a pancetta tomato sauce served with penne. The sauce is very thick and chunky with an excellent flavour.

Provided by The Great Googilymo

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 yellow onion (diced)
3 garlic cloves (minced)
3 tablespoons olive oil
100 g hot pancetta (diced)
1 (28 ounce) can Italian plum tomatoes
1 large eggplant (diced into small cubes)
1 lb penne pasta
3 tablespoons italian seasoning
salt and pepper
parmesan cheese

Steps:

  • In a large pan saute pancetta in olive oil for 3 minutes.
  • Add diced onions and saute for another 10 minutes until onions are translucent.
  • Add minced garlic and saute another minute.
  • In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown.
  • Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes.
  • Boil penne pasta till al dente.
  • Add penne and eggplant into sauce and mix well.
  • Serve with grated parmesan cheese on top and enjoy.

PASTA ALLA NORMA (EGGPLANT PASTA)



Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
  • Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
  • Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
  • Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
  • Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving

RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)



Rigatoni With Beef and Eggplant (Aubergine) image

Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.

Provided by Mysterygirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup chopped onion
3/4 lb white mushroom, sliced
8 ounces lean ground beef
1/2 lb eggplant, cut into 1/2 inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 (16 ounce) can whole tomato puree
1 lb rigatoni pasta, cooked according to directions
2 tablespoons chopped fresh parsley

Steps:

  • Place eggplant in colander and weight down with plate to drain juices.
  • Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
  • Add ground beef, breaking up with spoon; cook until browned.
  • Drain well, then transfer to bowl.
  • Add eggplant and broth to same skillet; cover and cook 5 minutes.
  • Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
  • Stir in vinegar.
  • Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
  • Cover, simmer 5 minutes to blend flavors.
  • Toss with rigatoni and parsley.

EGGPLANT (AUBERGINE) CAPONATA



Eggplant (Aubergine) Caponata image

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.

Provided by Steve P.

Categories     Spreads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

olive oil
2 large eggplants or 4 small eggplants, small dice
1 large red pepper, small dice
1 medium green pepper, small dice
2 medium red onions, small dice
3 tablespoons garlic, chopped
4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
6 anchovy fillets, minced (optional)
1 cup balsamic vinaigrette
3/4 cup brown sugar
3/4 cup tomato puree
1 bunch basil, chiffonade (means finely chopped)
2 tablespoons oregano, chopped
salt and pepper
1/2 cup red wine vinegar
1 cup pitted green olives (usually come in a jar stuffed with pimentos)

Steps:

  • Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
  • Brown the eggplant in the oil in small batches.
  • Set aside in a stainless steel bowl.
  • Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
  • Heat more oil.
  • Sauté peppers until soft.
  • Add sautéed peppers to bowl with the eggplant.
  • Cook onions and garlic until onions are tender.
  • Add brown sugar and vinegar and cook 2 minutes more.
  • Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
  • Pour sauce over eggplant and peppers and toss to coat.
  • Add capers, anchovies and herbs, and mix well.
  • Adjust seasonings to taste.
  • Serve warm or at room temperature with slices of crusty Italian bread.
  • Also excellent served hot on top of pasta or chilled and served as a salad.

Nutrition Facts : Calories 348, Fat 6.1, SaturatedFat 0.9, Sodium 816.2, Carbohydrate 73.5, Fiber 14.2, Sugar 53.8, Protein 5.9

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