PASTA WITH EGGPLANT, ARTICHOKES AND BELL PEPPER (PASTA CON MELANZANE, CARCIOFI E PEPERONI)
Categories Pasta Vegetable Appetizer Vegetarian Spring Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
- Heat oil in heavy medium saucepan over medium-high heat to 350°F. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl. Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
- Cook artichokes in large pot of boiling salted water until tender, turning occasionally, about 40 minutes. Using tongs, transfer to bowl; cool. Remove leaves from artichokes and reserve for another use. Scoop out chokes. Cut artichoke hearts into 1/3-inch pieces; combine with other vegetables. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.
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MD Shakil Mahmud
[email protected]This pasta dish is a great way to use up leftover grilled vegetables.
Artor Young
[email protected]I'm allergic to artichokes, but I still love this pasta dish.
Ednilson Bombi
[email protected]This pasta dish is a great way to use up leftover pasta.
Puskar Khadka
[email protected]I've made this pasta dish several times and it's always a hit.
Nilu Yadav
[email protected]This pasta dish is a great meal for a weeknight.
Md Rubel Molla
[email protected]I'm not a vegetarian, but this pasta dish is so good that I don't even miss the meat.
Haris Panhwar
[email protected]This pasta dish is a great way to get your kids to eat their vegetables.
MD: Yuosof Khan
[email protected]I would definitely recommend this pasta dish to others.
ajoy Chiran
[email protected]This pasta dish is a bit time-consuming to make, but it's worth it.
Ndekugri Elias
[email protected]I'm not a big fan of eggplant, but this dish was surprisingly good.
Nisreen Gaili
[email protected]This dish is perfect for a summer meal.
David Fanerdez
[email protected]I added some chopped zucchini to this dish and it was even better!
Saima Memon
[email protected]This pasta dish is a great way to use up leftover vegetables.
Rasoda Rathsarani
[email protected]I made this dish last night and it was a hit with my family! The flavors were amazing and the dish was easy to make.
Malidu Kasun
[email protected]This pasta dish was absolutely delicious! The combination of eggplant, artichokes, and bell peppers was perfect, and the sauce was flavorful and well-balanced.