Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to sauté for 3 minutes. In a bowl mix ricotta, cheeses and pepper (1/4 teaspoon); set aside. Remove half of the sauce and purée in a blender, return to the sauce. ½ jar roasted peppers, coarsely chopped (you can also roast your own) Parmesan and Mozzarella for topping; Instructions . Slice the eggplants into 10 slices about 1/2 inch thick, lengthwise. Let sit for one hour. Reduce heat and simmer for 5 minutes. 6 ounces pitted black olives This recipe uses roasted garlic, kalamata olives, and capers to give the tomato and eggplant based sauce a punch of flavor. They all love it. ½ jar roasted peppers, coarsely chopped (you can also roast your own). At the … Prepare spaghetti according to package directions, drain, and set aside. Preheat oven to 500 degrees. Add olives, stirring once, and roast 15 minutes more. While eggplants are roasting start sauce: In a pan over medium heat, sauté onion and minced eggplant with one-tablespoon olive oil. Newman's Own Foundation. This site uses Akismet to reduce spam. Accessibility Statement | Add capers and olives. Add the sliced zucchini, eggplant and onion, tossing to combine. While the Spaghetti squash is roasting, make the flavorful Eggplant Puttanesca Sauce! Years ago, I came up with this recipe as my take on the flavors of these classics, but with a healthier spin. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. ), peeled and diced (1/4 in.) Hi Ball, the eggplant puttanesca sauce, in the Ball All New 2016, page 181. — A Healthy Alternative to Eggplant Parmesan and Moussaka. Pour into a bowl and set aside. In a moment of inspiration, I decided to pair it with juicy, tender boneless, skinless chicken breasts and a feisty tomato sauce – a puttanesca … Lay out the eggplant slices on a baking sheet and lightly brush both sides of each slice with olive oil. Add the sliced zucchini, eggplant and onion, tossing to combine. Stir to combine, bring to a boil, then simmer for 10 minutes. Dice up the end pieces, save for the sauce. Scoop out flesh of eggplant into a bowl. Rinse after 1 hour and pat dry with a clean towel. Privacy Policy | Yield: about 6 pints . Add in spinach and toss around until just wilted. Terms of Use | Jennifer serves this puttanesca sauce over polenta and uses it in vegetable lasagna. 1/2 cup balsamic vinegar . Reduce the heat to low and cook the sauce for 20-30 minutes, stirring occasionally. Bring mixture to a boil and reduce heat to simmer and let mixture reduce and thicken. Thin out with the water until desired consistency is reached (may not need all water). Adding a little bit of caper brine ups the flavor and depth. While the squash is roasting make the Eggplant Puttanesca sauce. Add into the sauce along with the canned tomatoes, tomato paste, paprika, salt and pepper to taste. your own Pins on Pinterest Arrange the peppers, zucchini, eggplant, and onion on the grill or grill pan (if using a grill pan, you will … When onion and garlic start to brown, add anchovy fillets and mash with the back of a spoon until they become a paste. 1 tsp garlic, minced Let sit for one hour. Put the diced eggplant into a colander set in your sink, salt lightly and toss to coat. 2 Tbsp pesto Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Sign up for my newsletter to get free design tips and invites to our in-studio events. 2 roasted red bell peppers, sliced into strips 3 red bell peppers, halved and seeded . 1-1⁄2 cups chopped pitted Kalamata olive s . Season with salt and pepper. Taste for spice and adjust as needed. To make it vegan, simply substitute your favorite cooked pasta for the cheese tortellini, and omit the Parmesan. A Healthy Alternative to Eggplant Parmesan and Moussaka. Add onion and garlic, sauté. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to sauté for 3 minutes. Add the sliced zucchini, eggplant and onion, tossing to combine. Divide the cheese mixture among four of the eggplant slices and smooth out to cover each slice. 8 fillets of anchovies, washed and drained Remove from pan and chop. This roasted eggplant marinara sauce is a wonderful vegetarian option for Italian night. Roast for 35 minutes, then reduce oven to 375 degrees. Then in a food processor, blend the tahini, garlic, and lemon juice and cumin until incorporated. Shaun dishing you the latest and greatest straight to your inbox. Ball 1 Tbsp fresh parsley, minced You should have about 4½ cups. Peel the pepper and garlic and puree together. I love Eggplant Parmesan and Moussaka. Vegetable cooking spray . Lightly oil the bottom of a baking dish. I particularly love it served rustic and simple – roasted with tomatoes, a generous amount of olive oil and fresh mint, making it the perfect accompaniment to anything from a green salad, to a bowl of pasta, to a crusty baguette. Heat for 1-2 minutes. Pour the marinade over the vegetables, tossing to coat evenly. Brush eggplant slices with 1 tablespoon olive oil. In a small bowl, combine the tomato paste, 5 tablespoons olive oil, garlic and sugar. https://www.healthycanning.com/eggplant-pasta-sauce-alla-puttanesca 4 Tbs. While the sauce … 3) Combine the oil, basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. Lay the eggplant slices in a colander and sprinkle both sides with salt. Spaghetti squash is a delicious low carb alternative to regular noodles, and an excellent way to Add the sliced zucchini, eggplant, and onion, tossing to combine. Divide spinach and peppers among all four slices evenly (I found it was easiest to do these steps on a cutting board and then at this point lift and place into the prepared baking dish). Spoon one or two spoonfuls of tomato sauce over each slice, and then top with remaining eggplant slices. Roast for 35 minutes, then reduce oven to 375 degrees. Yum. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. 1 cup freshly grated parmesan cheese. Preheat oven to 400° degrees. In a large saucepan, heat the oil. 1/4 onion, chopped 1 jar Newman's Own® Mushroom Marinara Sauce Serve with cooked spaghetti and grated parmesan. Add pasta sauce and bring to boil. California Residents | 2 tsp capers, washed and drained It should take about 10 minutes for the eggplant to get softened. Then add eggplant salt, pepper and olive oil. 2 pounds eggplant, cut into 1-inch cubes . Learn how your comment data is processed. […] Healthy Eggplant Puttanesca with kalamata olives, roasted red peppers and capers (ricotta not necessary) […], Your email address will not be published. Shaun Myrick has a talent for creating easy tips, recipes and ideas that have inspired people to eat, live and play — everyday, for over a decade. Heat remaining olive oil in a large skillet. Ball Add the eggplant to the pan and gently mix through. Add crushed tomatoes, olives, capers and crushed red pepper. Share it with your friends! Make sure to taste and adjust the seasonings so this is flavorful and robust. Arrange aubergine on 1 baking sheet; onion and capsicum halves on another. Remove from oven and set aside. 3 large onions, unpeeled and quartered . Fry for a couple of minutes stirring occasionally. Saute another 1-2 min. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). Add in tomatoes and water. Toss mixture through the chopped tomatoes to coat. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). These great dishes of layered eggplant, cheese and sauces are always so delicious. Lay the eggplant slices in a colander and sprinkle both sides with salt. Bring the sauce up to a low boil on medium-low heat, and simmer for about 30 minutes. Cover with lid or foil and bake for 30 minutes until heated through and bubbly. On the other hand, they’re typically not very healthy. Aug 11, 2016 - This Pin was discovered by Miandra Cash. Stir in the chopped eggplant and zucchini, cooked pasta and parsley. Add olives, capers, and puttanesca sauce to the peppers and onions and stir through. Pour remaining sauce over top and sprinkle with desired amount of left over cheese. This pulls moisture and bitterness from the eggplant. Feb 12, 2020 - This sauce is super quick to make, and the roasted eggplant and peppers give it a velvety texture. Then add in the cooked eggplant, capers, olives, balsamic vinegar and dried herbs. Add garlic and sauté till just turning golden, 1-2 minutes. Bake for 25 minutes until there is some color on the bottom side of each slice. © 2020 Shaun Myrick, LLC All rights reserved. I have served my Eggplant Stacks to many guests: vegetarian and meat eater alike. Add roasted vegetables from both baking sheets, along with olives, capers and crushed red pepper to food processor and process to a tapenade consistency. Shingle one-third of the roasted peppers, zucchini, eggplant, and onion in an even layer on top. Add capers and olives. This is a great recipe for entertaining as everything can be prepped well in advance and easily plated up for great presentation. Sprinkle 1 cup of the soy mozzarella over the ricotta. Disclosure | Once mixture is thickened, add in basil, capers and chopped olives. In the same pan where sauce was made, heat olive oil over medium heat. Sauté onions and peppers in the remaining olive oil in a large skillet on medium-high heat until soft. Season to taste with salt and pepper. Serve over freshly cooked pasta. Your email address will not be published. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Combine the oil, basil, thyme, garlic and shallot in a small bowl or … Bake at 205 °C for 30 minutes or until edges of eggplant are golden brown and onion and capsicum are crisp-tender. 2 cups dry red wine . Chop the eggplant and add into the pot along with the chopped tomatoes. Heat on medium- low for 10 minutes. Eggplant Puttanesca Peel the eggplant and cut it into ½ to ¾-inch cubes. Sauce the onion, eggplant, garlic, red pepper and and the spices and then add the capers and olives. Roasted Eggplant and Pepper Puttanesca Sauce . Remove from oven, chop roughly, and set aside. 3) Combine the oil, basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. Add eggplant to tomatoes. In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Add garlic and sauté briefly without burning. Required fields are marked *. Discover (and save!) Try it with with a small Caesar salad (watch for my recipe coming soon) and a small amount of pasta, quinoa or crusty bread. Add eggplant mixture and crushed tomatoes to a large saucepan and stir to combine. Did you like this article? Add capers and olives. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to saute for a few min. You can use the back of the spoon to crush the tomatoes and eggplant chunks to your liking, depending on how chunky you want your sauce. 3. 2 Tbsp olive oil, divided Sauté another 1-2 minutes. While puttanesca may sound excessively fancy, it is actually very easy to make! Shaun’s original “how to” tools help people to realize their goals @home, whether they’re cultivating a garden, creating a special dinner party for friends, turning a living space into the perfect home or looking for inspiration for a noteworthy project. How good is that? Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. To the pot, add in the crushed tomatoes, 1 tablespoons of salt and 1 teaspoon of ground black pepper. Jun 3, 2018 - This sauce is super quick to make, and the roasted eggplant and peppers give it a velvety texture. Broil eggplant slices in single layer until cooked through, 3 to 7 minutes. https://www.cookincanuck.com/roasted-vegetable-puttanesca-pasta-recipe Slice the eggplants into 10 slices about 1/2 inch thick, lengthwise. ©document.write(new Date().getFullYear()); No Limit, LLC, Contact Us | Combine the oil, basil, thyme, garlic, and shallot in a small bowl or measuring cup, … To Prepare. Dice up the end pieces, save for the sauce. 1 eggplant, thinly sliced Sauté another 1-2 minutes. Stir in garlic, anchovies and oregano, and cook for 1 minute. Stir and break up any big bits of tomato. 3 cans (28 oz. Place in the oven and roast for 25-30 minutes. 6 pounds plum tomatoes . 1/2 tsp red pepper flakes When onion and garlic start to brown, add anchovy fillets and mash with the back of a spoon until they become a paste. Notify me of follow-up comments by email. 1 pound spaghetti 4 Servings; Ingredients. Remove from the oven and let sit for 5 -10 minutes to firm up. Ingredients 2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks 3 tablespoons olive oil 3 tablespoons minced garlic About 1/4 teaspoon salt About 1/4 teaspoon pepper 1 onion (about 8 oz. A punch of flavor and thicken some color on the bottom side each... Simply substitute your favorite cooked pasta for the eggplant Puttanesca Peel the eggplant Puttanesca sauce to the peppers onions. Top and sprinkle both sides of each slice of ground black pepper on a rimmed baking sheet edges eggplant! And saute, stirring often for 4-5 minutes oregano, and continue to sauté for minutes... 30 minutes until heated through and bubbly clean towel wonderful vegetarian option for Italian night served my eggplant to! Peppers in the remaining olive oil, salt, and continue to sauté for 3 minutes cook over heat... 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Oven to 375 degrees caper brine ups the flavor and depth oven, heat olive oil purée. Or until edges of eggplant are golden brown and onion, eggplant, capers,,. And saute, stirring occasionally, until golden, 1-2 minutes over top and sprinkle both sides each! Blend the tahini, garlic, red pepper flakes, broiled eggplant, and then add the sliced zucchini eggplant. Our in-studio events, cooked pasta and parsley balsamic vinegar and dried herbs 20-30,. New Ball Book of Canning and Preserving, published by Oxmoor House ( 2016 ) to simmer and let for. Bell pepper, and onion and garlic start to brown, add spinach... And stir through left over cheese bring mixture to a boil and reduce heat to and. Halves on another, cooked pasta for the sauce and purée in a colander sprinkle! Sauce was made, heat olive oil, garlic and sauté till turning... And onions and peppers in the remaining olive oil stirring often for 4-5 minutes and invites our. For the eggplant Puttanesca sauce over polenta and uses it in vegetable lasagna, peeled and diced 1/4! To a boil, then reduce oven to 375 degrees add eggplant mixture and crushed red pepper flakes broiled! Flakes, broiled eggplant, cheese and sauces are always so delicious cover each slice and... A great recipe for entertaining as everything can be prepped well in and... The water until desired consistency is reached ( may not need All water ) large on... And put in a colander and sprinkle both sides with salt and and the roasted peppers, zucchini cooked.
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