PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
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Colton Gibson
[email protected]Overall, this dish was good. The eggplant and zucchini were cooked well and the sauce was flavorful. However, I would recommend adding a bit more cheese to the dish.
Char Midkiff
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
LIKHANYILE WITBOOI
[email protected]I've made this dish several times and it's always a hit with my family. The vegetables are always cooked perfectly and the sauce is always delicious. I love that it's a healthy dish that's also easy to make.
Sabbir Khan
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant and zucchini are roasted to perfection and the sauce is flavorful and light. I will definitely be making this again.
Emon Ghazi
[email protected]I made this dish for a party and it was a big hit! Everyone loved the combination of eggplant and zucchini, and the sauce was delicious. I will definitely be making this again.
Ronnie Richley
[email protected]This dish was just okay. The eggplant and zucchini were good, but the sauce was a bit bland.
Michelle Lamb
[email protected]I wasn't impressed with this dish. The eggplant was tough and the sauce was too watery.
winter bear
[email protected]This dish was a bit bland for my taste. The eggplant and zucchini were cooked well, but the sauce needed more flavor.
Ryan To Flly
[email protected]I've made this dish several times and it's always a hit. The eggplant and zucchini are always cooked perfectly and the sauce is delicious. I love that it's a healthy dish that's also easy to make.
Rashid Hussain
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always delicious. I love the combination of eggplant and zucchini, and the sauce is always perfect.
Gaffar Hossen
[email protected]I made this dish for dinner last night and it was a big hit with my family. The eggplant and zucchini were roasted to perfection and the sauce was delicious. I will definitely be making this again.
Temitope Fapohunda
[email protected]This was a delicious and healthy dish. The vegetables were cooked perfectly and the sauce was light and flavorful. I will definitely be making this again.
Kr Salmanjr0r25
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of red pepper flakes to give it a little kick.
Clayton Coles
[email protected]This dish was a hit with my family! The eggplant and zucchini were perfectly cooked, and the sauce was flavorful and light. I will definitely be making this again.