Pasta With Eggplant Sauce
- Total Time
- 1 hour 25 minutes, plus 1 hour's sit
- Rating
- Comments
- Read comments
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Ingredients
- 1large or three small eggplants
- Coarse salt
- Flour for dredging
- 1½to two 2 cups peanut or safflower oil
- 1onion, chopped
- 2cloves garlic, minced
- ½pound ground beef
- ½teaspoon oregano
- ½teaspoon cinnamon
- Coarse salt and freshly ground pepper to taste
- 1½pounds tomatoes, peeled, seeded and chopped
- 1tablespoon tomato paste
- 1pound tortiglioni
- 1tablespoon butter
- 2tablespoons fresh chopped basil
- Freshly grated parmesan cheese
Nutritional analysis per serving (6 servings)
941 calories; 66 grams fat; 8 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 42 grams polyunsaturated fat; 71 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 19 grams protein; 889 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the eggplant in slices one-quarter-inch thick. Place slices in layers in a colander, salting as you go. Leave for one hour. Wipe the eggplant dry with paper towels.
- Step 2
Dredge the slices lightly with flour. Heat the oil in a large skillet and fry the eggplant a few slices at a time until golden on both sides. Remove and drain on paper towels.
- Step 3
Prepare the sauce. Using one-quarter cup of the oil you have used for the eggplant, sautee the onion until soft. Add the meat, oregano, cinnamon, salt and pepper, tomatoes and tomato paste. Cook for one hour, covered.
- Step 4
Cut eggplant into strips.
- Step 5
Cook the pasta in five quarts boiling water, until al dente.
- Step 6
Place the pasta in a heated serving dish. Add the sauce and arrange the eggplant on top. Sprinkle with the basil and serve. Pass the cheese separately.
Private Notes
Comments
tasty even modified (I roasted the eggplant slices (400F, brushed with olive oil, salt and pepper, 14 minutes) rather than frying...
reci[e doesn't tell you what to do with either the garlic or the butter, I sauteed the garlic at the end of sauteeing the onion, and add the butter to the sauce right before e tossing the pasta
where is the butter supposed to be used?
tasty even modified (I roasted the eggplant slices (400F, brushed with olive oil, salt and pepper, 14 minutes) rather than frying...
That's precisely what I intend on doing--no need to use all that oil.
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