VEGAN PASTA ALLA NORMA VEGAN EGGPLANT PASTA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vegan Pasta Alla Norma Vegan Eggplant Pasta image

Make and share this Vegan Pasta Alla Norma Vegan Eggplant Pasta recipe from Food.com.

Provided by Princapessa

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 large firm eggplants
1 teaspoon olive oil
1 tablespoon dried oregano
1 teaspoon dried chili
4 garlic cloves, peeled and finely sliced
1 bunch fresh basil, stems finely chopped, leaves reserved
1 teaspoon white wine vinegar
2 (14 ounce) cans of good-quality chopped tomatoes or 2 cups chopped fresh tomatoes
sea salt & freshly ground black pepper
1 lb dried spaghetti

Steps:

  • Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
  • Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
  • Give the eggplants a toss so the oil coats every single piece of the eggplant.
  • Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
  • When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
  • Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
  • Simmer for 10 to 15 minutes, then taste and correct the seasoning.
  • Tear up half the basil leaves, add to the sauce, and toss around.
  • Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
  • Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
  • Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.

Nutrition Facts : Calories 541.8, Fat 3.9, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 110.1, Fiber 15.8, Sugar 13.8, Protein 19.7

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #vegetables     #easy     #beginner-cook     #vegetarian     #dietary     #inexpensive     #pasta-rice-and-grains     #spaghetti     #tomatoes