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This is a new recipe which I have learned isn't all that
new. It has been around for a very long time and I've created
my own version based off of my mother in law's recipe.
If you do not care for eggplant or zucchini you
may be surprised when you taste this Italian dish. It is easy
to prepare and once combined with the Italian pasta sauce, it
all comes together into one beautiful masterpiece. |
| Servings: 4 |
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Ingredients |
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Italian Name |
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1 chopped Eggplant (prepared
and drained) |
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melanzane |
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2 Medium zucchini's chopped |
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zucchine |
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3 cloves garlic crushed |
|
aglio |
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Pasta (short or long) |
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4 Cups Pasta sauce |
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salsa di paste alimentari |
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Grated Romano Cheese |
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Romano formaggio |
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Instructions |
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| 1. |
Heat olive oil over
medium heat in large frying pan, one that has deep sides is
best - you will need lots of room. |
| 2. |
Add in chopped eggplant
plus a drop of water for steam. Cover. |
| 3. |
After a few minutes
when liquid appears from eggplant, give it a good stir and
add in zucchini. Cover. |
| 4. |
When liquid comes
from zucchini add in crushed garlic. Stir and Cover. |
| 5. |
After about 15 minutes
or so, add in the pasta sauce, stir and cover. |
| 6. |
Meanwhile, heat water in a medium
sauce pan to cook the pasta. |
| 7. |
Continue cooking the vegetables
and sauce until heated through and a fork can easily pierce
the eggplant. |
| 8. |
Cook the pasta of
your choice. If using short pasta or angel hair, cook until
just before al dente. |
| 9. |
Transfer pasta into
vegetable and sauce mixture and stir until coated. The pasta
will continue cooking in with sauce so once it is finished
cooking (preferably al-dente) remove from heat and serve. |
| 10. |
Sprinkle with grated
romano cheese. |
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TIP #1:
You can really do many things with this dish. You can add
fresh basil which always goes well with zucchini. |
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Tip #2:
If you do not have zucchini the dish will be fine with it,
but it does help add variety. |
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Tip #3:
I suggest either ziti or long pasta. This is a dish where
short or long pasta will be fine. Use whatever you have. |
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Tip #4:
Preparing the eggplant is worth the effort. You avoid dealing
with any excess liquid as well as those bitter seeds. |
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Tip: #5:
This recipe will stay good in the fridge longer than most
recipes. It will be good for up to 4 or 5 days. |
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Suggestions
for Side Dishes |
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Fresh
Green Salad |
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Italian
Green Beans with Garlic and Olive Oil |
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Bread |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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