Fettuccine With Eggplant Sauce Recipe
Ingredients
| Eggplant | 1 Small | |
| Olive oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomato sauce | 1 15 Ounce | |
| 1 14 1/2-ounce can Italian-style stewed tomatoes | ||
| 1 medium green sweet pepper, cut into strips | ||
| Dried basil | 2 Teaspoon, crushed | |
| Dried oregano | 1 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 12 ounces dried fettuccme | ||
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.
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.
Chef
