Fresh Pasta with Red Peppers and Eggplant
Entertain your guests with this wholesome delight.
ingredients
- 1 cup (225 g)
Small eggplant - 2 tbsp (30 g)
salt - 1/2 cup (125 g)
all-purpose flour - 1/3 cup (75 mL)
Olivieri Olive Oil & Garlic Pesto - 1 Red onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp (1 g)
hot pepper flakes - 3 sweet red peppers, cut in chunks
- 3 1/2 cups (796 mL)
can tomatoes - 2 pkg (2 x 350 g)
Olivieri Herb with Three Cheeses Tortellini - 1/2 cup (125 g)
freshly grated parmesan cheese - 1/4 cup (60 g)
chopped fresh basil or parsley - 1/8 tsp (.5 g)
salt and pepper to taste
tip:
· Substitute pasta with Olivieri Fresh Fettuccine or Tortellini with Cheese
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Meal Type:
Entrée
Cooking Time:
10-12
Serving Portions:
4-6
cooking instructions
Trim eggplant, quarter lengthwise and cut into ¼ inch (5mm) thick slices. In sieve, layer slices with salt. Drain for 30 minutes. Rinse and pat dry. Dip eggplant slices into flour, shaking off excess. In large skillet, heat 2 tbsp. (25ml) of the oil over a medium-high heat; cook eggplant, in batches, until browned, about 2 minutes per side. Add more oil to pan between batches, if necessary, and heat before adding eggplant. Set eggplant aside. In clean skillet, heat 2 tbsp. (25ml) of the oil over medium heat; cook onion, garlic and hot pepper flakes for about 5 minutes or until tender and fragrant but not browned. Add red peppers; cook for 5 to 10 minutes or until slightly wilted. Add tomatoes, breaking up with spoon; cook for 10 to 15 minutes or until sauce is reduced and slightly thickened. Add browned eggplant; cook for 5 minutes. Cook pasta according to the directions on the package. Drain well, cut into 3 inch slices then toss with sauce. Sprinkle with cheese and basil; season with salt and pepper to taste. Toss well and serve immediately.
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