For the main course, Minoo prepared a Whole Wheat Pasta with Eggplant. Stella had expressed her desire to learn how to use eggplant before. So, this recipe is a great addition to Stella’s recipe repertoire.
This Whole Wheat Pasta with Eggplant is a vegetarian pasta dish. Although the whole wheat pasta is much coarser than the regular pasta, it is a much healthier alternative.
- 1 pound eggplant
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 x 28 ounce cans plus 1 x 15 ounce can peeled tomatoes, chopped or 3 pounds fresh tomatoes
- 3 tablespoons tomato paste
- 3 tablespoons chopped fresh basil or 1 1/2 tablespoons dried
- 1 tablespoon chopped fresh parsley or 1/2 tablespoon dried
- 12 ounces spaghetti
- 1/4 cup grated Parmesan cheese, optional
Source: unknown via Minoo
|Peel and cut eggplant into small cubes. Place eggplant in a colander and sprinkle with salt. Set aside for 30 minutes.
Rinse under running water.
Pat dry with paper towel.
|Preheat oven to 450F.
Place eggplant in a baking dish and toss with 1 tablespoon oil. Bake at 450F for 30 to 35 minutes or cover and microwave for 8 minutes, until tender.
|If using fresh tomatoes, cut an X at the bottom of the tomatoes and plunge into boiling water for a minute or two. Run under cold running water. The skin should come off easily.
Chopped the peeled tomatoes into cubes, seeded if necessary.
|In a large frying pan, heat 1 tablespoon oil and saute onion and garlic over low heat until onion begins to brown, about 10 minutes. Add tomatoes.
|Add tomato paste.
Simmer, uncovered, over medium heat for 30 to 35 minutes, or until thickened.
|Stir in eggplant and basil. Season with salt and pepper.
|Cook pasta according to package direction.
|Drain pasta. Toss with sauce. Top with Parmesan cheese if desired.