PASTA WITH EGGPLANT, ARTICHOKES AND BELL PEPPER (PASTA CON MELANZANE, CARCIOFI E PEPERONI)
Categories Pasta Vegetable Appetizer Vegetarian Spring Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
- Heat oil in heavy medium saucepan over medium-high heat to 350°F. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl. Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
- Cook artichokes in large pot of boiling salted water until tender, turning occasionally, about 40 minutes. Using tongs, transfer to bowl; cool. Remove leaves from artichokes and reserve for another use. Scoop out chokes. Cut artichoke hearts into 1/3-inch pieces; combine with other vegetables. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.
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Parvez Roghani
[email protected]This pasta dish is a great way to get your kids to eat their vegetables. My kids love the eggplant and the bell pepper.
Therail Williams
[email protected]I'm not a big fan of artichokes, but I really enjoyed this dish. The artichokes were cooked perfectly and they didn't overpower the other flavors.
Denise Morales
[email protected]This pasta dish is a great way to use up leftover eggplant. It's also a very affordable meal.
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[email protected]I've made this pasta dish several times and it's always a hit. The flavors are amazing and the eggplant is cooked perfectly.
Noreen Keane
[email protected]This is my go-to pasta dish when I'm short on time. It's quick and easy to make, and it's always delicious.
Oluwatofunmi Ogunnameh
[email protected]I love this pasta dish! It's so easy to make and it's always a crowd-pleaser.
AndreidI Figueroa
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Laura Malunga
[email protected]I followed the recipe exactly and the dish turned out great! The eggplant was tender and the sauce was flavorful.
Yahya Yaqoob
[email protected]This pasta dish was a bit too oily for my taste, but the flavors were good.
Kqazy.is.cracked
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was very flavorful.
Skylar Riley
[email protected]This pasta dish was easy to make and so delicious! I loved the combination of flavors and textures. I will definitely be making this again.
VasHub 360
[email protected]I made this dish last night and it was amazing! The flavors were so well-balanced and the eggplant was cooked perfectly. I will definitely be making this again soon.
Hosana Rama
[email protected]This pasta dish was a hit with my family! The combination of eggplant, artichokes, and bell pepper was delicious, and the sauce was flavorful and creamy. I will definitely be making this again.