Fettuccine With Eggplant And Tomato Sauce Recipe

Name: Fettuccine With Eggplant And Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; Olive oil pan spray; 1 large clove garlic; 1 4-ounce onion or 3 ounces chopped onion (1 cup); 1 28-ounce can chopped or crushed tomatoes, no salt added; 1 1/2 tablespoons tomato paste, no salt added; 1 teaspoon capers; Fresh basil; 8 ounces no-egg fettuccine; Freshly ground black pepper

Servings: persons

1 pound eggplant
Olive oil pan spray
1 large clove garlic
1 4-ounce onion or 3 ounces chopped onion (1 cup)
1 28-ounce can chopped or crushed tomatoes, no salt added
1 1/2 tablespoons tomato paste, no salt added
1 teaspoon capers
Fresh basil
8 ounces no-egg fettuccine
Freshly ground black pepper

1
Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
2
Wash eggplant and trim off ends.
3
Slice eggplant into rounds 1/4-inch thick; arrange on a foil-covered pan and spray lightly with olive oil.
4
Broil 2 to 3 inches from heat source for about 10 minutes.
5
Don't let the slices burn.
6
Mince garlic; chop the whole onion.
7
Heat a nonstick pan and spray lightly with olive oil.
8
Saute garlic and onion until onion begins to soften.
9
Add tomatoes, tomato paste and capers.
10
Cook over high heat for 10 minutes or so.
11
Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
12
Cook pasta according to package directions.
13
Wash, dry and chop basil to make 1 tablespoon.
14
Stir into the tomatoes; season with freshly ground black pepper.
15
Remove eggplant from broiler and roughly cut it into large chunks; do not peel.
16
Stir into the sauce.
17
To serve, drain pasta and top with sauce.

162

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 10 ingredients. The key ingredients include: 1 pound eggplant, Olive oil pan spray, 1 large clove garlic, 1 4-ounce onion or 3 ounces chopped onion (1 cup), and more.

Yes, Fettuccine With Eggplant And Tomato Sauce 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.

Fettuccine With Eggplant And Tomato Sauce

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