Eggplant Aubergine Sauce For Pasta Recipe Foodcom

SPAGHETTI WITH EGGPLANT (AUBERGINE) SAUCE

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add onion and garlic; cook until onion is soft.
• Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
• Season with salt and pepper, if desired.
• Reduce heat, cover and simmer 30 minutes.
• Serve sauce over spaghetti.

CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a pressure cooker, heat oil over medium-high heat.
• Add onion and garlic; cook, stirring frequently, for 1 minute.
• Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
• Following manufacturer's directions bring to high pressure.
• Cook 4 minutes, then allow pressure to come down.
• Remove lid and cook, stirring, until sauce is thick.
• Serve hot over pasta and sprinkle with parmesan cheese, if desired.

EGGPLANT (AUBERGINE) PASTA SAUCE

Steps:

• Heat the olive oil in a large skillet. Mince the garlic or put it through a press, and add it to the olive oil. Let it heat gently while you prepare the eggplant.
• Wash the eggplant first, then chop it very thoroughly, without peeling. Seed and dice the green peppers.
• Add the peppers, eggplant, tomatoes, olives, and capers to the oil. Stir well until the oil is evenly coating all the vegetables. Add salt to taste.
• Now add the remaining ingredients, stir again, and cover the skillet. Lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. Stir occasionally to keep any of it from scorching, and add more wine or some water if it gets too thick.
• Makes about 2 quarts of sauce.
• The Vegetarian Epicure.

PASTA WITH EGGPLANT (AUBERGINE)

Steps:

• Heat 3 tablespoons of the olive oil in a large, deep skillet.
• Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
• Meanwhile, cook the ziti according to package directions.
• When it is al dente, drain.
• Remove the eggplant from the saute pan.
• Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
• Add the tomatoes and crush them with your fingers.
• Add the cooked eggplant cubes and the olives.
• Cook and stir 15 minutes, until sauce is thick.
• Season with salt and pepper.
• Stir in the basil.
• Cook 2 minutes.
• Add the ziti to the sauce and stir to combine.
• Serve hot.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

SPAGHETTI WITH TOMATO AND AUBERGINE (EGGPLANT) SAUCE

Steps:

• Cut aubergine into cubes and sprinkle with salt.
• Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
• Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
• or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
• Cook spaghetti according to packet instructions.
• Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.