Recipe of Homemade Pasta with Eggplant and Tomato Sauce
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Speedy Pasta with Eggplant and Tomato Sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Pasta with Eggplant and Tomato Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta with Eggplant and Tomato Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pasta with Eggplant and Tomato Sauce is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Pasta with Eggplant and Tomato Sauce using 9 ingredients and 5 steps. Here is how you cook that.
I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.
Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.
The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.
Ingredients and spices that need to be Take to make Pasta with Eggplant and Tomato Sauce:
- 1 serving Pasta
- 1 small Eggplant, slim Japanese type
- 1 dash Shimeji mushrooms
- 200 grams Canned whole tomatoes
- 2 tsp Anchovy paste
- 1 tsp Garlic, finely chopped
- 1 Red chili peppers, sliced into rounds
- 1 Salt and pepper
- 1 Olive oil
Instructions to make Pasta with Eggplant and Tomato Sauce
- Chop the eggplant into bite-size pieces, sauté in a generous amount of olive oil, and season with salt and pepper. When golden brown, transfer to a dish.
- Add more olive oil to the pan, then sauté the garlic and red chili peppers on low heat.
- Add the anchovy paste and shimeji mushrooms.
- Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste.
- Toss with the freshly boiled pasta and it's done.
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