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Fettuccine With Eggplant Sauce

Diabetic.Foodie's picture
Ingredients
  Eggplant 12 Ounce (1 Small Sized)
  Olive oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomato sauce 15 Ounce (1 Can)
  Canned italian style stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Green sweet peppers 1 Medium, cut into strips
  Dried basil 2 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dried fettuccine 12 Ounce
Directions

If desired, peel eggplant.
Cut eggplant into 1/2-inch cubes.
In a large saucepan cook eggplant in hot oil about 7 minutes or until nearly tender.
Add onion and garlic; cook and stir for 3 minutes more.
Stir in tomato sauce, undrained tomatoes, sweet pepper, basil, and oregano.
Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Add salt and pepper.
Meanwhile, cook pasta according to package directions; drain and return to saucepan.
Pour the eggplant mixture over cooked pasta; toss gently to coat.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta

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