Simple Way to Prepare Favorite Tuscan Eggplant Pasta

Hello everyone, I hope you have a wonderful day today. Today we will prepare a special dish, a quick recipe for Tuscan pasta with eggplant. One of my favorite cooking recipes. For myself, I made it a little hot. It will be very delicious.

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The taste quality of Tuscan eggplant pasta is influenced by many factors, ranging from the type of ingredients, the choice of fresh ingredients, the cutting ability of the dish, and finally the way it is prepared and served. Don't worry if you want to make delicious Tuscan eggplant pasta at home, because once you know how to make it, this dish can be made into a sumptuous signature dish.

To get started with this particular recipe, we need to prepare a few ingredients first. You can prepare Tuscan eggplant paste with 13 ingredients and 5 steps. Here's how you can make it happen.

I've made an amazing eggplant dish that requires a few ingredients in the fridge and the results are delicious. : hungry

Ingredients and seasonings for Tuscan eggplant paste:

1. 1 eggplant, peeled and diced
2. 1 large red onion, diced
3. 3 cloves garlic, chopped
4. 3 tablespoons butter
5. 3 tablespoons olive oil
6. 1/2 teaspoon salt and pepper, divided
7. 8 ounces Italian pasta trottol
8. 1 24 ounces. A bottle of marinara sauce (I used Barilla today!)
9. 6 ounces of condensed milk
10. 1/4 cup Kalamata olives
11. 4 tablespoons coarsely chopped fresh oregano
12. 5 dried tomatoes, chopped
13. 3 tablespoons freshly grated Romano cheese, plus extra for garnish

Instructions for Tuscan eggplant paste

1. Peel and dice the eggplant. Sprinkle with 1 teaspoon salt and leave for 20 minutes to remove a bit of water. After 20 minutes, pat the eggplant dry with a paper towel.
2. Spray the pan with nonstick cooking spray. Sprinkle a little, maybe 2 tbsp. For the eggplant, we use half the salt and pepper. Stir until everything is well covered. Bake the eggplant at 375 degrees for 20 to 25 minutes. Once cooked, remove from oven and set aside for the sauce.
3. Cook noodles in a medium saucepan. Drain and save.
4. Put the butter and olive oil in a large skillet. Add the onion and garlic and sauté over medium heat until the onion is translucent.
5. Add the marinara sauce and sweetened condensed milk. Mix well. Add remaining ingredients and noodles. Serve hot and sprinkle with fresh grated Romano cheese.

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This is the end of homemade Tuscan eggplant pasta. Thank you for your time. I'm sure you can do it at home. The following homemade recipes contain interesting products. Don't forget to bookmark this page in your browser and share it with your family, friends and colleagues. Thank you for reading. go cook!