Pasta with Eggplant and Tomato Sauce

Name: Pasta with Eggplant and Tomato Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1 serving Pasta; 1 small Eggplant, slim Japanese type; 1 dash Shimeji mushrooms; 200 grams Canned whole tomatoes; 2 tsp Anchovy paste; 1 tsp Garlic, finely chopped; 1 Red chili peppers, sliced into rounds; 1 Salt and pepper; 1 Olive oil

cookpad.japan @cookpad_jp

I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.

Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.

The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.

I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.

Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.

The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.

cookpad.japan @cookpad_jp

I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.

Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.

The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.

I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.

Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.

The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.

Saved

Ingredients

1 serving

1serving Pasta
1 smallEggplant, slim Japanese type
1 dashShimeji mushrooms
200 gramsCanned whole tomatoes
2 tspAnchovy paste
1 tspGarlic, finely chopped
1Red chili peppers, sliced into rounds
1Salt and pepper
1Olive oil

Saved

Steps

1

Chop the eggplant into bite-size pieces, sauté in a generous amount of olive oil, and season with salt and pepper. When golden brown, transfer to a dish.
2

Add more olive oil to the pan, then sauté the garlic and red chili peppers on low heat.
3

Add the anchovy paste and shimeji mushrooms.
4

Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste.
5

Toss with the freshly boiled pasta and it's done.