How To make Pasta with Roasted Eggplant and Tomato Sauce
How To make Pasta with Roasted Eggplant and Tomato Sauce
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1 md Eggplant 1/2 lb Penne, rigatoni or pasta -shells 1 1/2 c Tomato sauce 4 Garlic cloves
finely minced 2 tb Capers :
rinsed and coarsely -chopped pn Hot red pepper flakes 2 ts Dried oregano Salt and pepper Preheat the oven to 450 degrees. Prick the eggplant in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until the eggplant is tender but not falling apart. When the eggplant is cool enough to handle, peel it and dice the pulp. Place the pulp in a colander to drain away any bitter juices. Discard the skin. Bring a largepot of salted water to a boil. Drop in the pasta and stir the eggplant and the rest of the ingredients and warm through. season to taste. Adjust salt, pepper, and hot red pepper. If the tomatoes are tart, add a pinch of sugar to compensate. When the pasta is al dente, drain and toss with the sauce. Serve at once. From DEEANNE's recipe files
How To make Pasta with Roasted Eggplant and Tomato Sauce's Videos
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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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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
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