EGGPLANT RECIPES WITH PASTA RECIPES

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PASTA WITH EGGPLANT - THE PIONEER WOMAN – RECIPES ...



Pasta with Eggplant - The Pioneer Woman – Recipes ... image

I really miss Marlboro Man and the girls.

Provided by Ree Drummond

Categories     main dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

1 lb.

Fusilli

3

whole Medium Eggplants

Olive Oil

1

whole Medium Onion, Diced

4

cloves Garlic, Finely Chopped

28 oz.

weight Diced Tomatoes

Fresh Basil

Salt And Pepper, to taste

Parmesan Cheese To Taste

Steps:

  • Cook pasta according to package directions.Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.Garnish with shaved Parmesan and enjoy!

PASTA WITH EGGPLANT - THE PIONEER WOMAN – RECIPES ...



Pasta with Eggplant - The Pioneer Woman – Recipes ... image

I really miss Marlboro Man and the girls.

Provided by Ree Drummond

Categories     main dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

1 lb.

Fusilli

3

whole Medium Eggplants

Olive Oil

1

whole Medium Onion, Diced

4

cloves Garlic, Finely Chopped

28 oz.

weight Diced Tomatoes

Fresh Basil

Salt And Pepper, to taste

Parmesan Cheese To Taste

Steps:

  • Cook pasta according to package directions.Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.Garnish with shaved Parmesan and enjoy!

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