Tuscan Eggplant Pasta.
You can have Tuscan Eggplant Pasta using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Tuscan Eggplant Pasta
- Prepare 1 of eggplant , peeled and cubed.
- Prepare 1 large of shallot, diced.
- You need 3 clove of garlic, minced.
- You need 3 tbsp of butter.
- Prepare 3 tbsp of olive oil.
- It’s 1/2 tsp of salt & pepper, divided.
- Prepare 8 oz of Italian Trottole pasta.
- Prepare 1 of 24 oz. jar marinara sauce (I used Barilla..yum!).
- Prepare 6 oz of evaporated milk.
- You need 1/4 cup of kalamata olives.
- It’s 4 tbsp of fresh oregano, roughly chopped.
- Prepare 5 of sundried tomatoes in oil, chopped.
- Prepare 3 tbsp of freshly grated romano cheese plus extra for topping garnish.
Tuscan Eggplant Pasta step by step
- Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel..
- Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce..
- In a medium pot cook pasta separately. Drain and set aside..
- In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent..
- Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top..
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