Pasta with Eggplant, Portobella, and Tomatoes

Pasta with Eggplant, Portobella, and Tomatoes takes around 20 minutes from beginning to end. One serving contains 775 calories, 32g of protein, and 23g of fat. For $3.08 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Serious Eats requires bell pepper, olive oil, short pasta, and unsalted butter. 154 people were impressed by this recipe. It works well as a rather pricey main course. With a spoonacular score of 97%, this dish is tremendous. Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pastan Alla Norma), Whole Wheat Pasta With Roasted Eggplant And Tomatoes, and Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Line large plate with double layer of paper towels or clean kitchen towel. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot). Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside. 2 Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing). Drain pasta, reserving 2 cups of liquid. 3 While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown. Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes. Add garlic and thyme and cook, stirring constantly until fragrant, about 30 seconds. Add lemon juice and tomatoes and bring to a simmer. Season to taste with salt and black pepper. 4 Add cooked pasta to sauce, adding extra cooking liquid until sauce reaches desired consistency. Serve immediately with grated Parmigiano-Reggiano.

 

Step by step:

1. Line large plate with double layer of paper towels or clean kitchen towel.

2. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot).

3. Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.

4. Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing).

5. Drain pasta, reserving 2 cups of liquid.

6. While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown.

7. Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes.

8. Add garlic and thyme and cook, stirring constantly until fragrant, about 30 seconds.

9. Add lemon juice and tomatoes and bring to a simmer. Season to taste with salt and black pepper.

10. Add cooked pasta to sauce, adding extra cooking liquid until sauce reaches desired consistency.

11. Serve immediately with grated Parmigiano-Reggiano.

Nutrition Information:

covered percent of daily need