Archive for the ‘Eggplant’ Category

Ratatouille Wraps


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

  • 1/2 cup extra-virgin olive oil
  • 2 eggplants (about 1 pound), cut into 1/2-inch cubes
  • 1 pound zucchini, halved lengthwise and thinly sliced crosswise
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and pepper
  • 3 tomatoes (about 1 pound), chopped
  • 1/2 teaspoon dried thyme
  • 4 large whole wheat wraps
  • 8 ounces crumbled goat cheese (or Pepper Jack Cheese)
  1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
  2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
  3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

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Rigatoni alla Siciliana


Recipe & picture courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 22 minutes total

  • 1 eggplant, about 1-1/2 pounds
  • 3 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 can (28 ounces) fire roasted whole tomatoes
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound mini rigatoni pasta
  • 1 cup smoked mozzarella cheese, shredded
  1. Trim eggplant and cut into 1/2-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
  2. Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
  3. While sauce is simmering, cook pasta following package directions. Drain and reserve 1 cup of the cooking water.
  4. Toss drained pasta with sauce. Add reserved pasta water, in 1/4 cup increments until desired consistency.
  5. Stir in cheese and allow to melt slightly and serve.

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