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Receta Pasta Melanzana (Eggplant)
by Gretchen Wasniewski

Pasta Melanzana (Eggplant)

This is one of my favorite winter pastas. It is so hearty that the family doesn't even notice there is no meat.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 medium sized eggplants peeled and diced
  • 28 oz. can diced tomatoes with their liquid
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 1 small can sliced black olives
  • 1 T Italian seasoning
  • salt & pepper to taste
  • 1 lb. spaghetti, bucatini or linguini
  • Parmesan cheese to garnish

Direcciones

  1. In a large skillet, you want plenty of room, saute eggplant in 2 T olive oil over high heat, quickly stirring constantly. You want to brown the eggplant not steam it! Add garlic,onion, red pepper and zucchini and stir for 1 minute. Add tomatoes, olives and seasoning and stir well. Cover and lower heat to a simmer and cook 15 minutes. Cook pasta in a large pot of boiling water until al dente. Pour sauce over pasta and serve immediately with Parmesan cheese.