//]]> Step-by-Step Guide to Make Ultimate Tuscan Eggplant Pasta | Make Your Favorite Restaurant Dishes At Home!

04/12/2020 10:28

Step-by-Step Guide to Make Ultimate Tuscan Eggplant Pasta

by Lucas King

Tuscan Eggplant Pasta
Tuscan Eggplant Pasta

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, tuscan eggplant pasta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Tuscan Eggplant Pasta is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Tuscan Eggplant Pasta is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have tuscan eggplant pasta using 13 ingredients and 5 steps. Here is how you can achieve that.

 

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The ingredients needed to make Tuscan Eggplant Pasta:
  1. Prepare 1 eggplant , peeled and cubed
  2. Take 1 large shallot, diced
  3. Make ready 3 clove garlic, minced
  4. Take 3 tbsp butter
  5. Take 3 tbsp olive oil
  6. Make ready 1/2 tsp salt & pepper, divided
  7. Prepare 8 oz Italian Trottole pasta
  8. Prepare 1 24 oz. jar marinara sauce (I used Barilla..yum!)
  9. Take 6 oz evaporated milk
  10. Take 1/4 cup kalamata olives
  11. Prepare 4 tbsp fresh oregano, roughly chopped
  12. Take 5 sundried tomatoes in oil, chopped
  13. Take 3 tbsp freshly grated romano cheese plus extra for topping garnish


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Instructions to make Tuscan Eggplant Pasta:
  1. Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel.
  2. Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce.
  3. In a medium pot cook pasta separately. Drain and set aside.
  4. In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
  5. Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top.

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