Best Eggplant Tortino In A Kalamata Olive Marinara Sauce Recipes

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KALAMATA OLIVE MARINARA



Kalamata Olive Marinara image

Make and share this Kalamata Olive Marinara recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup red wine (optional)
1 (28 ounce) can diced tomatoes
1/4 kalamata olive (pitted and chopped)
1/2 teaspoon italian seasoning
1 bay leaf
salt and pepper
1 handful basil (chopped)

Steps:

  • Heat the oil in a pan.
  • Add the onion and saute until translucent, about 5-7 minutes.
  • Add the garlic and saute until fragrant, about 1 minute.
  • Add the wine and deglaze the pan.
  • Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
  • Remove from heat and stir in the basil.
  • Puree to the desired consistency. (optional).

Nutrition Facts : Calories 133.8, Fat 3.9, SaturatedFat 0.6, Sodium 438.8, Carbohydrate 24.2, Fiber 3.7, Sugar 8.4, Protein 3.6

TOMATO, EGGPLANT AND BLACK OLIVE SAUCE WITH ROSEMARY



Tomato, Eggplant and Black Olive Sauce with Rosemary image

Categories     Sauce     Garlic     Olive     Tomato     Sauté     Vegetarian     Eggplant     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes
1 tablespoon salt
2/3 cup olive oil
3 onions, finely chopped
3 garlic cloves, finely chopped
1 1/2 tablespoons chopped fresh rosemary
3 28-ounce cans diced tomatoes in juice
3 tablespoons tomato paste
1 cup pitted Kalamata olives or other brine-cured black olives, sliced

Steps:

  • Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
  • Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)

TORTIGLIONI MELANZANA



Tortiglioni Melanzana image

An easy but very yummy pasta recipe with eggplant and kalamata olives.

Provided by A. Apolskis

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
10 ounces tortiglioni (tube-shaped) pasta
2 tablespoons pitted Kalamata olives, sliced
2 tablespoons grated Grana Padano cheese
2 tablespoons mayonnaise

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
  • Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  • Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g

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