EGGPLANT MARINARA RECIPES

EGGPLANT MARINARA VEGGIE SAUCE RECIPE | ALLRECIPES

Eggplant Marinara Veggie Sauce Recipe | Allrecipes image

This gluten-free, dairy-free recipe is a great way to eat pasta and get your vegetables too. Change up some of the optional ingredients or add meat for other delicious variations. Great way to use up vegetables before they go bad in your fridge. This recipe is very forgiving and hard to screw up. The amounts are just a guesstimate and do not have to be exact. I encourage you to play, eat, and enjoy!

Provided by WildVine

Categories Main Dishes Pasta Spaghetti

Total Time 58 minutes

Prep Time 20 minutes

Cook Time 38 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (8 ounce) package quinoa pasta
2 tablespoons extra-virgin olive oil
1 eggplant - peeled, sliced 3/4-inch thick, and diced
2 small zucchini, sliced 1/2-inch thick
1?¼ cups tomato sauce, divided
¼ teaspoon garlic salt
¼ teaspoon dried oregano
¾ cup sliced fresh mushrooms
½ small onion, diced
1 small tomato, diced

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain.
Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes.
Stir mushrooms and onion into the pot; cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes.
Serve sauce over quinoa pasta.

Nutrition Facts : Calories 342.2 calories, CarbohydrateContent 58.7 g, FatContent 8.4 g, FiberContent 10 g, ProteinContent 9.9 g, SaturatedFatContent 1.1 g, SodiumContent 525.2 mg, SugarContent 8.4 g

EGGPLANT MARINARA SAUCE | RECIPE - RACHAEL RAY SHOW

Eggplant Marinara Sauce

Provided by The Rachael Ray Staff

Number Of Ingredients 13

Ingredients

1 large eggplant
Salt and freshly ground black pepper
1 pound penne rigate pasta
2 tablespoons extra-virgin olive oil (EVOO)
plus additional for drizzling
1 onion
chopped
3 cloves garlic
chopped
1 28-ounce can crushed tomatoes
6 leaves basil
torn or chopped
1 cup grated Parmigiano Reggiano

Steps:

Bring a large pot of water to a boil over high heat
Once boiling, add salt and the penne and cook the pasta until al dente according to package directions
Preheat a skillet over medium-high heat
Add the onions and garlic and cook until soft, about 5 minutes
While the onions and garlic are cooking, scoop the eggplant flesh from the skin and mash with a fork in a bowl
Add the mashed eggplant to the skillet with the onions and garlic
Season with salt and pepper
Add the crushed tomatoes and the torn basil
Add the penne to the skillet along with the Parmigiano Reggiano and mix thoroughly to combine
To roast the eggplant: Preheat oven to 400F
Cut eggplants in half, drizzle with a little EVOO and a sprinkle of salt and pepper
Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown
Remove from the oven and let cool

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