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Fettuccine With Roasted Eggplant, Peppers & B

Fettuccine With Roasted Eggplant~ Peppers & B recipe image
This Italian main features Pasta, Eggplant, Virgin olive oil, Cloves, Or Gaeta olives. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 390.1
Dietary: Vegetarian
Description
This Italian main features Pasta, Eggplant, Virgin olive oil, Cloves, Or Gaeta olives. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Pasta
  • 1 1/2 pound Eggplant
  • 6 tablespoon Virgin olive oil
  • 3 Garlic Cloves
  • 20 Nicoise Or Gaeta olives
Directions
  1. 1
    Pitted and chopped 1/2 c Basil leaves coarsely choppd Salt and fresh ground pepper 2 Bell peppers, red or yellow 1 c Bread crumbs Balsamic vinegar to taste Parmesan or Romano cheese
  2. 2
    Preheat oven to 400 degrees Prick eggplant in several places and then
  3. 3
    bake the whole eggplant(s) until they are wrinkled and soft, about 20 minutes.
  4. 4
    ( will depend on the size of the eggplants.) Turn them once halfway through cooking.
  5. 5
    Let the eggplant(s) cool a few minutes, then slit them open and peel away the skins.
  6. 6
    Shred or tear the eggplants into pieces and
  7. 7
    combine them with olive oil, garlic, olives and half the basil.
  8. 8
    Add the roasted pepper strips.
  9. 9
    (To roast your own, see below.) Season with salt and pepper , and set aside.
  10. 10
    Toss breadcrumbs with enough oil to moisten them and toast them in a hot oven (400 degrees) until they are crisp and golden.
  11. 11
    Remove and set aside.
  12. 12
    When you are ready to cook the pasta, bring a large pot of salted water to a boil.
  13. 13
    Transfer the eggplant-pepper mix to a large skillet and warm gently over low heat.
  14. 14
    Add pasta to water and cook until al dente.
  15. 15
    Drain pasta and add it to the vegetable mixture, stirring gently to combine.
  16. 16
    Add the remaining basil leaves and
  17. 17
    season to tast with salt, freshly ground pepper and splash of vinegar.
  18. 18
    Divide pasta amoung four plates.
  19. 19
    Garnish each with breadcrumbs and pass around the grated cheese.
  20. 20
    To roast peppers: Set whole peppers just beneath a preheated broiler.
  21. 21
    Turn, using long-handled tongs, until all sides are charred black.
  22. 22
    Transfer to a mixing bowl and cover tightly with plastic wrap.
  23. 23
    When peppers are cool enough to handle, pull off blackened skins, and remove cores, seeds and veins.
  24. 24
    Cut into strips about 1/4-inch wide

Nutrition Facts

Servings 4

Amount Per Serving
Calories 390.1kcal
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 6.2mg1%
Total Carbohydrate 38.4g13%
Dietary Fiber 7.2g29%
Sugars 6.5g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, boiling, broiling, cloves, eggplant, fettuccine, gaeta, italian, main, oil, olive, olives, pasta, peppers, roasted, roasting, title, vegan, virgin
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-roasted-eggplant-peppers-b/