Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, basic pasta: tomato and eggplant. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Basic Pasta: Tomato and Eggplant is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Basic Pasta: Tomato and Eggplant is something which I’ve loved my whole life.
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes.
To get started with this recipe, we have to first prepare a few ingredients. You can have basic pasta: tomato and eggplant using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Basic Pasta: Tomato and Eggplant:
- Make ready 300 grams Spaghetti
- Get 3 Eggplant (small slim Japanese type)
- Make ready 5 slice Bacon or wiener sausages
- Make ready 1 can Canned cut tomatoes
- Get 1 clove Garlic
- Prepare 1 Red chili pepper
- Prepare 1 Salt
- Take 1 as required Pepper
- Prepare 1 Parsley, basil, etc. (dried or fresh herbs)
There's something, too, about the way the roasted eggplant melds with the caramelized onions and the tomato sauce that makes cheese totally. Delicious, Healthy and Easy pasta dish that you can make at home! Toss, then add the tomato-eggplant sauce to the pasta pot, combine and cook for a few minutes over medium-low heat. Divide the pasta between the plates, and tear-up the mozzarella ball with your hands (or you can use a knife it cut it, but tearing is more fun), distributing the pieces amongst the plates.
Steps to make Basic Pasta: Tomato and Eggplant:
- Bring a generous amount of water to a boil in a pot. Break the chili pepper in half, take out the seeds, put into the pot and soak.
- Make the sauce. Put olive oil in a pan, and saute the garlic over low heat until fragrant.
- Cut up the eggplants into easy to eat pieces. Start cooking the eggplant skin side down. When the skin is softened, turn the pieces over to brown the cut sides too.
- Add the bacon and other ingredients and saute until lightly cooked…
- …then add the canned (cut) tomatoes, plus 50 ml of water (not listed).
- Add the salt and pepper and dried herbs. Remove the chili peppers from the pot and put into the pan. When the sauce has simmered down to a nice consistency, turn the heat off.
- Boil the pasta. Add salt to the water (1 teaspoon for every 1 liter) and cook the pasta to al dente.
- Drain the pasta and add the sauce. Toss quickly while heating through.
An all-in-one pasta dish with tender eggplant and a bright tomato sauce. Making pasta in a skillet may sound like a crazy notion, one that will probably receive some harsh judgement from hard-core Italian cooks, but it's actually one of the better time-saving solutions out there (plus, it results in less. Get perfect, even dice every time with this super-simple method. We may have a pasta eating problem in our house, you guys. I have been making a TON of pasta lately!!
So that is going to wrap this up with this exceptional food basic pasta: tomato and eggplant recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
