You can also substitute shrimp for the crabmeat. From Fish by Mark Bittman. haven't made this yet - posting for safekeeping.
Provided by Sandyg61
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set a large pot of water to boil and salt t well.
- Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
- Heat the olive oil in a 12-inch nonstick skillet over medium heat.
- Add the eggplant, slice or two at a time, making sure not to add too much at once.
- As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
- Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
- Remove the garlic and peppers with a slotted spoon and add the tomatoes.
- Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
- Begin cooking the pasta.
- When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
- Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.
Nutrition Facts : Calories 622.1, Fat 16.7, SaturatedFat 2.3, Cholesterol 23.8, Sodium 489, Carbohydrate 101.2, Fiber 17.9, Sugar 5.3, Protein 21.2
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