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A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
Ingredients
- 1 eggplant, cut into 3/4-inch slices
- salt as needed
- 9 ounces pappardelle pasta (wide fettuccine noodles)
- 3 tablespoons olive oil, divided
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 (18 ounce) can crushed tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon freshly ground black pepper
- ½ pound fresh buffalo mozzarella cheese, torn into pieces
- ½ cup chopped fresh basil, or more to taste
Directions
Step 1
Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
Step 2
Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
Step 3
Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
Step 4
Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
Step 5
Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
Cook’s Note:
Salting the eggplant in the colander can be skipped, but will ensure that any bitter taste is removed and will reduce the amount of oil absorbed during frying. It's not necessary to peel the eggplant.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 567 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat10g | 50% |
| Cholesterol45mg | 15% |
| Sodium891mg | 39% |
| Total Carbohydrate68g | 25% |
| Dietary Fiber10g | 34% |
| Total Sugars13g | |
| Protein22g | |
| Vitamin C21mg | 105% |
| Calcium429mg | 33% |
| Iron5mg | 25% |
| Potassium797mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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