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How To make Rotini with Eggplant Pepper Sauce
1 small eggplant
peeled and diced
1 teaspoon salt
1/2 cup white wine :
or
apple juice 1 small onion chopped
2 cups red bell peppers :
chopped
2 cups green bell peppers chopped
2 cups yellow bell peppers :
chopped
16 ounces plum tomatoes canned with juice
2 large garlic cloves :
minced
1 teaspoon honey
2 tablespoons chopped fresh basil
12 ounces rotini -- dry measure
Review: "Rotini or spirals grab the sauce. Salting eggplant draws out the bitterness that hides in the 'juice'. Remember to rinse well to remove salt and use lots of towels to pat dry."
Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let stand for 15 minutes to absorb the salt and release excess moisture. Rinse well to remove the salt; pat dry with paper towels. Spread the eggplant in a single layer on paper towels.
Bring the wine or apple juice to a boil in a large no-stick frying pan. Add the onions and simmer, stirring frequently, for 3 minutes, or until softened. Add the red, green and yellow peppers, tomatoes (with juice), garlic, honey and basil. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the peppers are very soft.
Add the eggplant and simmer for 10 minutes, or until the sauce is thick.
While the sauce is cooking, cook the rotini in a large pot of boiling water until just tender. Drain. Return to the pot. Add the sauce and toss well to combine. 15 minutes of attention; 40 minutes total Per serving 393 calories; 3 g. total fat (7%); 4 g. saturated fat.
EASY FREEZE: Make Ahead Weeknight supper Eggplant-Pepper Sauce tastes even richer after it's been frozen, so make extra for busy weeknight suppers. Separately freeze the cooked pasta in self-sealing plastic freezer bags and the sauce in tightly lidded containers. - Reheat the sauce in a covered saucepan over low heat for 15 minutes, stirring frequently, or - microwave on high power for 3 minutes. Immerse frozen cooked pasta in boiling-water for 2 to 3 minutes, or until hot.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
How To make Rotini with Eggplant Pepper Sauce's Videos
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Pasta alla Norma | Fried eggplant and tomato pasta
Pasta alla Norma, a popular Italian pasta dish traditionally from Sicily. It's a perfect fusion of Italian Mediterranean flavours, simple and quick to make with few ingredients.
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How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael Ray
Watch Rach prepare a healthy, quick + easy pasta loaded with garlic- and thyme-flavored roasted vegetables and tomatoes.
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. ❤️
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Ingredients:
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- Parmesan cheese
- olive oil
- vegetable oil
- basil
- salt
- garlic
- black olives
- capers
#eggplantrecipe #eggplantpasta #pastaeggplanttomato
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