Light Fettuccine with Eggplant and Tomatoes

(2 votes)

1 pound eggplant, cut into 2x1/4 inch pieces
2 teaspoons salt optional, or to taste
1 tablespoon olive oil
2 tablespoons sun dry tomatoes, chopped, prepared according to package directions if not oil packed
1 pound fettuccine
2 tablespoons cilantro or parsley, chopped
2 ripe tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan cheese

Sprinkle eggplant with about 2 teaspoons salt in a colander. Place a plate over eggplant and top with a heavy weight. Let drain about 40 minutes. Rinse eggplant and pat dry with paper towels. Heat oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2-3 minutes, stirring frequently. Reduce heat to medium low. Cover and simmer 4-5 minutes or until eggplant is tender. Stir in sun dry tomatoes. Set aside and keep warm. Cook fettuccine in boiling salted water until al dente. Drain thoroughly. Combine fettuccine with eggplant, cilantro and tomatoes. Season with salt and pepper to taste. Serve with Parmesan.



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