Pasta With Tomato~ Eggplant~ & Pine Nuts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil, divided
1 medium: Eggplant (1-1/4 lb), diced
1 large: Onion, chopped
2 tbsp: Garlic, chopped
1 Can: , (28 oz) whole tomatoes
1 tsp: Salt,
1/2 tsp: Freshly ground pepper,
1/4 cup: Pine nuts (pignolis), toasted
1/4 cup: Fresh parsley, chopped
1 lbs: Rigatoni or,
Pasta shape of your choice cooked according to package directions and well drained,
Directions:
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the eggplant and cook, stirring occasionally, until golden and
tender 6-7 minutes. Transfer to a serving bowl.
Add the remaining olive oil and the onion to the skillet and cook for
5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the
tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes,
for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and
hot pasta in a large serving bowl. Makes about 6 servings.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
Add the eggplant and cook, stirring occasionally, until golden and
tender 6-7 minutes. Transfer to a serving bowl.
Add the remaining olive oil and the onion to the skillet and cook for
5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the
tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes,
for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and
hot pasta in a large serving bowl. Makes about 6 servings.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
Tags
Pasta