Amadu caro

Hearty Pasta With Roasted Eggplant And Feta

This is a recipe for eggplants with a gorgeous purple color and tomatoes from the Roma variety. I prepared it last summer at my neighborhood farmers market, but I just remembered that it's a hearty winter pasta meal that you can make with canned tomatoes any time of the year. It came to my attention that you utilized eggplant and parsley from Italy. Although eggplants have the ability to soak up a remarkable quantity of oil, these slices are broiled after being drizzled with olive oil and then prepared under the broiler. It has a touch, yet the sharpness of the cheese contrasts with that touch. This sauce is delicious with almost any type of pasta, but it really shines when it's paired with whole wheat fettuccine.

material

12 Roma tomatoes, diced, or one large can of diced tomatoes to substitute

1 small onion, chopped

4 garlic cloves that have been minced

1 large or 2 little eggplants

3 tablespoons of olive oil, and use the remaining oil to brush the eggplant.

feta cheese, chopped, measuring three to four ounces

1 cup of minced Italian parsley with flat leaves

a quarter of a teaspoon of dried red pepper flakes

1 pound of pasta, such as fettuccine made with whole-wheat flour

Prepare the oven's broiler. After slicing it, pour some olive oil over the eggplant. Bake for about 8 minutes on each side, or until browned, until the chicken is done. Make the pieces small enough to eat in one mouthful, then set them aside.

In a big skillet, heat the olive oil and sauté the onion until it becomes translucent. Next, add the garlic and the red bell pepper and continue to sauté for a few more minutes. After adding the tomatoes and bringing the mixture to a simmer, begin heating the water for the pasta and stirring it occasionally while it cooks.

When the sauce has reached the desired consistency and aroma, remove it from the heat, and then stir-fry the eggplant, feta cheese, and parsley. The cooked pasta should be added after that. enjoy it.