Fettuccine with Eggplant

Name: Fettuccine with Eggplant
Prep time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 500 grams fettuccine pasta; 1 kilo eggplant; olive oil; sea salt; pepper; 500 grams tomato; 1/4 cups onion, chopped; 2 cloves garlic, chopped; 1 tablespoon Italian seasoning; salt, and pepper; 100 grams Parmesan cheese, grated

This pasta is delicious, and the eggplant gives it a very smooth flavor and texture.

Reviewed by Editorial Team of Kiwilimón

Published: 21-01-2013

Preparation

Low

Preheat the oven to 400ºF. Cut the eggplants in half lengthwise, then use a sharp knife to make grid cuts. Drizzle with one tablespoon of olive oil, add salt and pepper, and place them cut-side down on a baking sheet. Bake in the oven for 40 minutes until soft. Meanwhile, heat water with salt for the pasta. To make the sauce: Cook the onion and garlic in olive oil, add the lightly crushed tomatoes, and cook for 30 minutes, seasoning with sea salt, pepper, and Italian herbs. Once the eggplant is ready, turn them over and scoop out the flesh with a spoon, incorporating it into the tomato sauce. Taste the seasoning. Cook the pasta al dente, drain it, and mix with the sauce. Sprinkle with Parmesan cheese.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Fettuccine with Eggplant

Ingredients

Preparation

Nutritional information

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