Best 11 Farfalle With Oven Dried Tomatoes And Eggplant Recipes

BAKED FARFALLE WITH EGGPLANT

Steps:

• Preheat a broiler or grill. Slice the eggplant one-half-inch thick. Grill or broil it, turning it once, until it is nicely browned. It will look dry and papery. Set it aside.
• Place a pot with four quarts of salted water over high heat.
• Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden. Stir in the garlic and hot red pepper. Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened. Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
• When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes. Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
• Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish. Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce. Top with half the mozzarella. Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella. Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil. Set aside until half an hour before serving time. If you refrigerate it, be sure to bring the dish to room temperature before baking.
• Preheat oven to 375 degrees. Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.

FARFALLE WITH OVEN-DRIED TOMATOES AND EGGPLANT

Steps:

• Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
• Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.

FARFALLE WITH EGGPLANT YOGURT SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

FARFALLE WITH ROASTED EGGPLANT AND 3 CHEESES RECIPE

Steps:

• 1. heat covered 4 quart saucepan of salted water to boiling over high heat 2. meanwhile, preheat broiler. rub garlic, whole red pepper and eggplant halves with oil; place in broiling pan without rack. place pan in broiler about 4 inches from source of heat and broil vegetables until garlic is lightly browned (8 minutes), skin on pepper is blistered and charred and eggplant is fork tender (14 minutes), turning vegetables occasionally and removing them as they are done. do not turn broiler off. cool vegetables until easy to handle. peel off skin from pepper. cut pepper in half and discard seeds and stem. peel eggplant and cut into 1/2 inch dice. place in large bowl 3. add pasta to boiling water and cook as label directs. while pasta is cooking, in covered blender, pulse pepper, garlic and dried tomato until pureed. add puree, mozzarella, cream basil and 3/4 cup parmesan to eggplant in bowl. 4. drain pasta, add to eggplant mixture, stirring to coat evenly.spoon pasta mixture into broiler-safe baking dish; dot with ricotta and sprinkle with remaining parmesan. place baking dish in broiler about four inches from source of heat and broil 6 minutes until ricotta is browned and sauce is bubbling

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE

Steps:

• Cook Farfalle very al dente, and drain.
• Heat olive oil on medium high in a large saucepan.
• Add garlic and sundried tomatoes, and saute for 2-3 minutes.
• Add diced plum tomato, and saute for another 2-3 minutes.
• Add white wine, stir for a minute, then add bell pepper.
• Let reduce for another minute, and add farfalle.
• Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
• Serve.

ROASTED EGGPLANT AND TOMATOES

Steps:

• Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
• When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
• Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.

FARFALLE WITH TOMATO SAUCE

Steps:

• Saute onion and garlic in olive oil for 2 minutes.
• Add tomato sauce and diced tomatoes.
• Stir in salt, pepper, basil, oregano, and cheeses.
• Simmer for 15 minutes.
• Stir in pasta.

FARFALLE WITH TOMATOES AND FETA CHEESE

Steps:

• 1. Cook the pasta in a large pot of boiling salted water until al dente.
• 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
• Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
• Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
• Transfer pasta to plates. Sprinkle with remaining cheese and serve.