Eggplant (Aubergine) Ragout |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Easy easy easy! This makes an impressive looking dish and nobody will guess how easy it was. The recipe did not call for the eggplant to be peeled but I peel mine. Ingredients:
1 medium eggplant, cubed (about 3 1/2 cups) |
2 cups chopped onions |
1 teaspoon minced garlic |
2 tablespoons olive oil |
1 (28 ounce) can crushed tomatoes, with italian herbs |
1 (9 ounce) package linguine or 1 (9 ounce) package fettuccine |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Place oil in large skillet. Cook eggplant, onion, and garlic for 5 minutes or until eggplant is tender. Stir in tomatoes.
3. Pour mixture in greased 2 quart casserole. Bake 20-25 minutes, until heated through.
4. Cook pasta according to package directions. Serve eggplant mixture over pasta and sprinkle with mozzarella cheese.
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