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Pasta With Spicy Eggplant And Tomatoes

Fettuccine.Inn's picture
Ingredients
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Red pepper flakes 1⁄2 Teaspoon, crushed
  Eggplant 1⁄2 Pound, cut in to chunks
  Tomatoes 16 Ounce (1 Can)
  Dried basil 1⁄2 Tablespoon
  Dried oregano 1⁄2 Tablespoon
  Bay leaf 1
  Pasta 1 Pound, cooked, drained
Directions

In a large skillet or saucepan, heat the olive oil with the garlic and pepper flakes over moderate heat.
When the garlic sizzles, reduce the heat to low, add the eggplant, and saute until it begins to soften and the garlic begins to turn brown, 2 to 3 minutes.
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Cover and simmer gently until the eggplant is tender and the sauce is thick, 15 to 20 minutes.
With a wooden spoon, gently press on the pieces of eggplant to mash them slightly into the sauce.
Serve over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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