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Ingredients of Tuscan Eggplant Pasta
- Prepare 1 of eggplant , peeled and cubed.
- It's 1 large of shallot, diced.
- You need 3 clove of garlic, minced.
- It's 3 tbsp of butter.
- You need 3 tbsp of olive oil.
- It's 1/2 tsp of salt & pepper, divided.
- You need 8 oz of Italian Trottole pasta.
- It's 1 of 24 oz. jar marinara sauce (I used Barilla..yum!).
- You need 6 oz of evaporated milk.
- Prepare 1/4 cup of kalamata olives.
- It's 4 tbsp of fresh oregano, roughly chopped.
- Prepare 5 of sundried tomatoes in oil, chopped.
- Prepare 3 tbsp of freshly grated romano cheese plus extra for topping garnish.
Tuscan Eggplant Pasta step by step
- Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel..
- Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce..
- In a medium pot cook pasta separately. Drain and set aside..
- In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent..
- Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top..
This eggplant pasta is all about components. Roast the eggplant, make the marinara, boil pasta, and then stir them all together. In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Meanwhile, cook pasta according to package directions.
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