Dinner Tonight: Pasta With Eggplant And Zucchini Recipe Recipe

Name: Dinner Tonight: Pasta With Eggplant And Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 cloves garlic, chopped; 1 can (28-ounce) crushed tomatoes; 4 tablespoons fresh parsley, chopped; 2 tablespoons dried oregano; 1/8 teaspoon red pepper flakes; 1 pound eggplant, ends removed and chopped into 1-inch cubes; 1/2 pound zucchini, ends removed, sliced into 1-inch slices; 3/4 pound pasta; Salt and black pepper; Freshly grated Parmesan

Servings: persons

4 tablespoons olive oil
2 cloves garlic, chopped
1 can (28-ounce) crushed tomatoes
4 tablespoons fresh parsley, chopped
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes
1 pound eggplant, ends removed and chopped into 1-inch cubes
1/2 pound zucchini, ends removed, sliced into 1-inch slices
3/4 pound pasta
Salt and black pepper
Freshly grated Parmesan

1
Pour 1 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
2
Pour the rest of the oil into a large skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15 minutes.
3
Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes.
4
Bring a large pot of water to a boil, and cook the pasta according to the instrucitons on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 cloves garlic, chopped, 1 can (28-ounce) crushed tomatoes, 4 tablespoons fresh parsley, chopped, and more.

Yes, Dinner Tonight: Pasta With Eggplant And Zucchini Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Pasta With Eggplant And Zucchini Recipe

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