Recipe Categories
Try this Recipe Categories recipe, or contribute your own.
Try this Recipe Categories recipe, or contribute your own.
- 1/4 teaspoon sugar
- 4 tablespoons olive oil
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
- 1 clove garlic finely chopped
- 1/2 cup golden raisins
- 1 stalk celery finely chopped
- 2 medium eggplants (1 1/2 to 2 pounds total)
- 1/2 red onion cut into 1-inch pieces
- 1 28- ounce can whole tomatoes (i like an imported variety like sa
- 1/4 cup red wine vinegar or more to taste
- 3/4 pound pasta shells orecchiette, or any other curly pasta shape
- 1/2 cup grated fresh parmesan
- 1/2 cup mixed green and black olives pitted and coarsely chopped
- Carbohydrate 61.5211609512976 g
- Cholesterol 62.08545564375 mg
- Fat 5.48149209721981 g
- Fiber 0.988000001327223 g
- Protein 10.4477706972343 g
- Saturated Fat 0.787383057793259 g
- Serving Size 1 1 serving (128g)
- Sodium 227.199221718808 mg
- Sugar 60.5331609499703 g
- Trans Fat 0.785269391643714 g
- Calories 334 calories
Step-by-step
- Prepare the eggplant: Turn on the broiler and slide a rack 10-inches below the broiling element. Trim the stem and bottom from the eggplant and cut it into 1-inch pieces. Combine the eggplant and onion in a bowl and toss with salt, pepper, and 2 tablespoons of the olive oil.
- Broil the eggplant: Spread the eggplant and onions on a large rimmed baking sheet. Broil for 5 to 6 minutes, turning once, or until the eggplant begins to char at the edges.
- Roast the eggplant until tender: Place the eggplant and onion in the middle of the oven and turn the oven temperature to 450F. Continue roasting for 20 minutes, turning several times, or until the eggplant and onion are tender.
- Prepare the tomato sauce: In a large pot (big enough to hold the eggplant later), heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and celery and cook, stirring, for 1 minute. Crush the whole tomatoes in a bowl using your hands or a potato masher until you have small, bite-sized pieces. Add both the tomatoes and the roasted eggplant mixture into the pan with the garlic and celery. Bring to a boil, then lower the heat, cover the pan, and simmer for 5 minutes.
- Stir the raisins, vinegar, capers, and sugar into the sauce. Continue cooking for 5 minutes, or until the eggplant is very soft. Taste for seasoning and add more salt and vinegar, if you like.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and let it cook, stirring once or twice, for 8 minutes, or until it is tender but still has some bite. Before you drain the pasta, use a heatproof measuring cup to scoop out roughly 1 cup of the water; set aside. Drain the pasta and return it to its cooking pot. Sprinkle with olive oil and toss gently.
- Combine the pasta and sauce: Pour the eggplant sauce over the pasta, then add 1/2 cup of the pasta cooking water.. Place over low heat and stir until the sauce begins to coat the pasta. Add enough of the remaining cooking water to make a saucy mixture. Taste for seasoning and add more salt and vinegar, if you like.
- Serve the pasta: Spoon the pasta and sauce into 4 shallow bowls. Sprinkle with Parmesan, olives, and parsley.
A Simple Eggplant Pasta Recipe: A Taste of Home
As a busy working mom, finding time to cook delicious and healthy meals can feel like an impossible task. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending to-do list. But even amidst the chaos, I crave comfort food – something flavorful, satisfying, and relatively quick to prepare. That’s where this eggplant pasta recipe comes in. It’s become a staple in our household, a beacon of warmth and deliciousness after a long day.
The beauty of this recipe lies in its simplicity. It doesn't require a pantry full of exotic ingredients or hours of painstaking preparation. The ingredients are readily available at most grocery stores, and the cooking process itself is surprisingly straightforward. It’s the kind of recipe that even a novice cook can master, and the results are absolutely rewarding.
What makes this dish truly special, beyond its ease of preparation, is the rich, deep flavor that develops as the eggplant roasts and simmers in the tomato sauce. The combination of sweet, sun-dried tomatoes, the slightly tangy vinegar, and the salty capers create a symphony of tastes that perfectly complements the tender pasta. The addition of parsley and Parmesan cheese provides a final flourish of freshness and richness.
The magic of eggplant: Eggplant, often overlooked, is a versatile vegetable that can take on a multitude of flavors. In this recipe, its slightly bitter taste mellows beautifully during the roasting process, transforming into a creamy, almost meaty texture. Roasting brings out the eggplant's natural sweetness, creating a depth of flavor that enhances the overall dish.
Pasta perfection: I prefer using a curly pasta shape like orecchiette, which perfectly captures the flavorful sauce. The texture of the pasta, al dente yet tender, is another crucial element. The cooking water, saved before draining the pasta, adds richness and helps to create a beautifully saucy final product. Don't skip this step!
Beyond the recipe: This eggplant pasta is more than just a meal; it’s a moment of peace and connection. I often make a double batch, savoring a portion on a weeknight and storing the rest for a quick and easy lunch the following day. The aroma of roasted eggplant and simmering tomatoes fills my kitchen, creating a comforting atmosphere that reminds me of home, even amidst the bustling energy of my life.
A taste of tradition: While this recipe is relatively simple, it’s deeply rooted in the Italian culinary traditions. The combination of eggplant, tomatoes, and pasta is a classic, but with a few modern twists that make it my own. It's adaptable too. Feel free to experiment with different pasta shapes, add your favorite herbs, or even substitute ingredients based on what you have on hand. The fundamental principles remain the same: simple, delicious, and comforting.
This dish isn't just about sustenance; it's about creating memories. I often find myself sharing this pasta with friends and family, enjoying the simple pleasure of a shared meal and good conversation. It's a reminder that even in the midst of busy lives, there's always time for a little comfort, a little flavor, and a lot of love.
So, take the time to create this recipe. Embrace the simplicity, savor the flavors, and enjoy the comfort of a truly delicious home-cooked meal.
