Peel each eggplant, leaving 1\" of skin unpeeled
egrees F.
Toss the eggplant, bell peppers, onion, and garlic
ed and yellow peppers and eggplant with olive oil, season with
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
agu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium
oiling salted water. Add the pasta and cook according to the
br>While sausage browns, cut eggplant into 1/2\" cubes. Add
Peel and cut eggplant into cubes. Sprinkle with salt and set in a colander in the sink for 30 minute to draw out the bitter juices. Rinse well and pat dry.
Dip eggplant cubes in egg and then coat with bread crumbs. Fry in skillet with olive oil. Place on paper towel to drain excess oil.
Place all ingrediants EXCEPT tomatoes in skillet. Cover and cook over low heat until tender, about 10 minute Add tomatoes and cook for 3-5 minute.
Serve hot w/ any kind of pasta or cold.
Enjoy!
Place eggplant in a colander and sprinkle
ntil done in frypan. Cut eggplant into 1/2-inch pieces
Arrange eggplant slices in a colander and
3 minutes. Stir in the eggplant and tomatoes.
In a
0 seconds.
Add the eggplant to the saute pan, plus
Slice eggplant, peel and place in ice water for 30 minutes (optional).
Beat egg and milk together.
Dip eggplant in mixture and then flour.
Brown eggplant slices in hot vegetable oil on both sides and place in baking dish one layer deep; spread pasta sauce over eggplant.
Repeat with second layer of eggplant, pasta sauce and sprinkle with cheese.
Place in hot oven just long enough to melt cheese.
Serves 4.
Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions
Salt eggplant slices and let sit 30
ver medium heat.
Add eggplant and garlic.
Cover mixture
/3-inch slices. Layer eggplant slices in a large bowl
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Pour sauce over pasta.