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Eggplant and Red Pepper Pasta Recipes

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Eggplant and Red Pepper Pasta Recipes



500g or about 1 lb. Eggplants (aubergines)
15 ml Olive oil
1 large Red onion, chopped
2 medium Onions, cooking, chopped
3 - 5 Garlic cloves, finely chopped
3 Red peppers, sweet Bell, chopped
1 or 2 Green peppers, sweet Bell, chopped
3 - 4 sticks Celery, chopped
15 medium Mushrooms, quartered 
1 large tin Tomatoes, plum
1 large tin Tomatoes, diced
1 tsp Red pepper flakes (hot)
2 tsp Tarragon
2 tsp Basil 
1 tsp Marjoram or Thyme
500 g (about half of a 900 g package) Rigatoni or other tube pasta 
1/2 cup Parmesan cheese, grated
1/4 cup Parsley, chopped


1. Trim ends off the eggplants, cut into 5 mm slices; and chop slices into 2.5 cm pieces.

2. Heat oil in large skillet or wok; add onion, garlic, and hot pepper flakes. Stir-fry and cook
    gently until very tender, but do not brown.

3. Add chopped eggplants, red and green peppers and cook at medium heat for 5 - 10 minutes,
    until just slightly wilted.

4. Add tinned tomatoes, with their juice; and break up with a wooden spoon. Cook for 10 - 15
    minutes, until sauce is reduced and slightly thickened. Simmer at a very low heat for about
    one hour. Then add the quartered mushrooms, and remove from the heat.

5. Add pasta to a pot of briskly boiling water; and cook for 8 - 10 minutes until tender but still
    firm. Drain and rinse with hot water in a colander.

6. Add spoonfuls of the eggplant/red-pepper/tomato sauce and toss gently. Sprinkle with
    Parmesan cheese and chopped parsley.

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