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Pasta With Eggplant Prosciutto Sauce

Diet.Chef's picture
Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Eggplant 2 Cup (32 tbs), diced, pared
  2% low fat milk 1 Cup (16 tbs)
  Margarine 2 Teaspoon
  Onions 1 Cup (16 tbs), sliced
  Green bell peppers 1 Cup (16 tbs)
  Red bell peppers 1 Cup (16 tbs)
  Garlic clove 1 Small, minced
  Prosciutto 1⁄4 Pound, chopped (Italian-Style Ham)
  Nutmeg 1 Dash, ground
  Ground pepper 1 Dash
  Spinach bow tie macaroni 2 Cup (32 tbs), cooked, hot
  Italian flat leaf parsley 1 Tablespoon (As Required For Garnish)
Directions

MAKING
1. Take a 10-inch nonstick skillet and add oil in it for heating against medium low heat.
2. Add eggplant to it, cook by stirring.
3. Cover the cook the eggplants under medium intensity of flame until eggplants turn soft; it should take ideally 5-7 minutes.
4. Now transfer the tender and half-cooked eggplants into the working bowl of a food processor. Start making a smooth puree of the eggplants.
5. Transfer the puree into a medium mixing bowl and add in milk; set the mix set aside.
6. In the same skillet melt margarine; now add in it onions, bell peppers, and garlic and fry these items until these items turn into tender-crisp, the cooking process should take 2 to 3 minutes for desired effect.
7. Now stir in eggplant mix; cook the mix over low heat until the mix gets evenly heated all through; the cooking process should continue for 1-2 minutes.
8. Now add prosciutto and seasonings in it and stir in a regularize way to combine all ingredients.

SERVING
9. Now its term to serve pasta; it is to be served on a serving plate.
10. Sprinkle the noodles with parsley and add toppings with eggplant mix

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
1

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