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How To make Eggplant, Tomato and Pepper Sauce
1 Medium eggplant
1 ts Salt
1 c Chicken broth
3/4 c Chopped onion
3 lg Cloves of garlic, minced
6 Ripe Roma tomatoes,
Chopped (2 cups) 1 lg Red bell pepper, seeded,
Chopped (1 1/4 cup) 1/4 ts Crushed red pepper flakes
3 tb Tomato paste*
1 ts Honey
Peel and dice eggplant; place in medium bowl. Sprinkle with salt; toss well. Let stand at room temperature 15 minutes to soften. While eggplant softens, bring broth to a boil in large heavy saucepan over medium-high heat. Reduce heat; stir in onion and garlic. Simmer 3 minutes. Add tomatoes, bell pepper and red pepper flakes; simmer an additional 10 minutes, stirring occasionally. Drain eggplant in colander; rinse well. Add eggplant, tomato paste and honey to sauce. Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over cooked pasta, grilled fish or chicken. Makes 3 1/2 cups of sauce.
How To make Eggplant, Tomato and Pepper Sauce's Videos
Pasta alla norma (Eggplant Pasta)
Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!
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Aubergine rolls with walnut pesto, roasted tomato and pepper sauce and rosemary potatoes
Recipe:
For the stuffed eggplants/aubergines (Badrijani Nigvzit):
2 aubergines
0,5 tsp fenugreek powder, roasted
1 tsp coriander seed powder, roasted
75 g roasted walnuts
1 onion
1 clove of garlic
1 dash of red wine vinegar
1 bunch of cilantro
1 dash of vegetable broth
Olive oil
Salt & pepper
For the sauce:
3 tomatoes
1 red bell pepper
Salt & pepper
For the potatoes:
2-4 potatoes
rosemary
Olive oil
Salt
Pasta alla Norma (eggplant pasta)
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⭐️ Pasta alla Norma is a classic Sicilian pasta dish with rich and creamy tomato sauce, tender roasted eggplants, and fresh basil.
⭐️ Ingredients
2 ounces (350 grams) rigatoni pasta
ROASTED EGGPLANT
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
TOMATO SAUCE
2 tablespoons extra virgin olive oil
1 medium onion
2 cloves garlic
½ teaspoon red pepper flakes
1 can (28 oz or 800 g) whole peeled tomatoes
1 cup (250 grams) water
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
10 leaves fresh basil
1 handful ricotta salata grated. Sub parmesan, pecorino, feta, or vegan cheese.
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Sautéed eggplant and tomatoes: how to make a delicious side dish with eggplants
INGREDIENTS
1kg of eggplant
500g of tomatoes
Extra virgin olive oil
2 cloves of garlic
Salt
Pepper
Oil for frying
10 basil leaves
METHOD
1. Wash the eggplants and tomatoes and cut them into cubes.
2. Now pour a drizzle of oil and two cloves of garlic into a pan and add the tomatoes. Cook over low heat for about 20-25 minutes. Season with salt and pepper.
3. Heat the oil in a saucepan and fry eggplant cubes a little at a time until they are golden brown.
4. Add the eggplant cubes into the tomato sauce, and basil leaves and mix all well. Serve on a plate and enjoy.
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Delicious Stir Fried Eggplant with Garlic Sauce | Easy Chinese Recipe
Ever since I learned how to cook eggplant, I am a lot happier about eating more veggie-centric meals involving eggplant. Eggplant is so filling and satisfying yet they are so healthy. In Western cooking, eggplant parmesan is another great recipe that involves eggplant. In Asia, stir fried eggplant is the most prominent way of cooking them. Different countries have somewhat different stir fry recipes although they are similar with respect to soy sauce-based flavors. Today's recipe is specifically Chinese. This recipe is also called eggplant with garlic sauce but garlic is less of a significant component especially in the sauce. However, this eggplant dish has a perfect balance of tangy, savory, and juicy flavors and texture it's wonderful. The recipe is super easy for any home cooks too. For vegans, just replace the oyster sauce with mushroom sauce as it's very close to tasting like oyster sauce with all the umami flavors you can still get from it. This eggplant dish is seriously the best.
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Ingredients:
2 Chinese eggplant
1 tbsp salt
1 ½ tbsp cornstarch
5 chopped garlic cloves
1 tsp finely chopped ginger
1 red chili pepper
1 green onion
2 tbsp vegetable oil
Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (for vegan recipes, use mushroom sauce instead of oyster sauce)
2 tbsp black vinegar
2 tbsp brown sugar
2 tsp dobanjang
2 tbsp shaoxing wine
4 tbsp water
#stirfriedeggplant #eggplantgarlicsauce #chineseeggplant