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Eggplant, Tomato, and Garlic Pasta

What you need: 

1 medium eggplant
6 oz. artichoke hearts (about half a package of frozen ones)
1 16-oz can diced tomatoes (do not drain)
1/2 cup vegetable broth
3 cloves garlic, crushed
liberal amounts of dried basil & oregano
6 oz. angel hair pasta (about half a box)
optional: tempeh (cubed and poached)
olive oil for cooking
dash of crushed red pepper flakes

What you do: 

Cook pasta according to package directions.
Peel eggplant and cut into 1/2 inch cubes or 2-inch-long strips about 1/2 an inch thick (for quickest cooking). Heat olive oil over medium heat; saute eggplant strips, turning frequently to prevent burning. Add artichoke hearts. Cook until eggplant begins to soften and artichoke hearts are at least partially thawed.
Add the can of tomatoes, undrained, and the vegetable broth. Add tempeh if desired (I always cube and poach it in boiling water for about 8 minutes before adding; supposedly this makes it more digestible.) Then add the crushed garlic, basil, oregano, and crushed red pepper flakes to taste. Stir entire mixture and simmer about 10-15 minutes until it begins to cook down. Serve over pasta.
I invented this tonight using random things I had in the fridge/cupboard, and it tasted surprisingly good...this from someone who isn't usually a big eggplant eater!

Preparation Time: 
40 mins
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

This was delicious, but I modified the recipe a little bit. I didn't use any vegetable stock, I just used about 3/4 cup of red wine instead. I also roasted the eggplant with salt, pepper, olive oil, and basil for about 30 minutes at 400 degrees Fahrenheit. It makes the dish a bit less greasy. It didn't need the tempeh, the eggplant was savory enough. I used two small egglplants. I also used about a 1/3 cup white wine vignegar, 2 TB sugar, and some italian seasoning and next time I think I'll add some mushrooms. It was simple to make and delicious. My boyfriend loved it and so did I! Great Eggplant/Pasta recipe!

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This was quite a yummy, comfort food-type dinner... I used penne pasta to keep it chunky.  Nice recipe!  ;)b

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This recipe is lush! I am so glad to find it as it is too hot in S. Spain now to use the oven for Eggplant "Parmesan" and other goodies. Thanks for helping me with this replacement! ;)

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