Eggplant Pasta Sauce Recipes
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!
Recipe From food.com
Provided by Engrossed
Categories Sauces
Time 1h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 13
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Preheat oven to 400F. Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway …
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directions. In a very large kettle, heat olive oil over medium heat. Add onion and garlic; cook until the onion is soft. Add tomatoes, eggplant, bell pepper, tomato paste, basil, …
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Deselect All. Kosher salt and freshly ground black pepper. Grated zest (about 1 teaspoon) and juice of 1 lemon. 1 pound mezze rigatoni. 1 large eggplant, about 1 1/4 pounds
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Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
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Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
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