Irritable Bowel Syndrome Message Boards | Eggplant and Tomato Sauce for Fettuccine

This is from Eating Well Is The Best Revenge by Marian Burros, copyright 1995. I liked it; my husband really liked it.

When I made this, I tried brushing the eggplant with olive oil instead of using Pam. It soaked up a ton of oil so definitely stick with the spray for this recipe.

The first time you make this, I recommend cooking the eggplant ahead of time. I ran into trouble because all the eggplant slices wouldn't fit on my broiler pan and I had to do it in two batches.

The recipe calls for fresh fettuccine which cooks very quickly. If you used dry fettuccine as I did, you'll have to start the water boiling before you begin putting the sauce together.

Eggplant and Tomato Sauce for Fettuccine

Yield: 2 servings

16 ounces (1 pound) eggplant
Pan spray (I'd try an olive oil flavor; Pam makes one)
1 large clove garlic
4 ounces (1/4 pound) whole onion or 3 ounces chopped ready-cut onion (1 cup)
1 28-ounce can no-salt-added chopped or crushed tomatoes (I used the kind with salt)
1-1/2 Tablespoons no-salt-added tomato paste (I used the kind with salt)
1 teaspoon drained capers
8 ounces eggless fresh fettuccine (I used regular dry fettuccine)
4 large fresh basil leaves, to yield 1 Tablespoon chopped
Freshly ground black pepper

1. Turn on the broiler; cover the broiler pan with aluminum foil.

2. Wash the eggplant and trim off the ends; slice into 1/4-inch-thick slices, leaving skin on. Arrange the slices on foil-covered pan and spray lightly with oil spray. Broil 2 or 3 inches from the source of heat about 10 minutes. (Warning: Check after 5 minutes; mine got done really fast.) Watch so they don't burn.

3. Mince the garlic; chop onion.

4. Heat a nonstick frying pan and spray or brush lightly with oil. Saute garlic and onion until the onion begins to soften.

5. Bring water to boil in a covered pot for fettuccine.

6. Add the tomatoes, tomato paste, and capers to the garlic and onion. Cook over high heat about 10 minutes.

7. Turn the eggplant and spray the second side (be sure to move pan well away from heat source before spraying); continue to broil another 6 or 7 minutes, or until browned. (Again, check after 2-3 minutes.)

8. Cook the fettuccine according to the package directions.

9. Wash, dry, and chop the basil to make 1 Tablespoon. Stir into the tomatoes; season with freshly ground black pepper.

10. Remove the eggplant from the broiler and roughly cut into large chunks; add to the tomato sauce. To serve, drain pasta, and top with the sauce.

--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

Print Remind Me Notify Moderator