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Wednesday, August 16, 2017

Penne with Tomato-Eggplant Sauce

Directions


1-In the event that coveted, peel eggplant. Cut eggplant into 1-inch pieces. In a 3-1/2-to 5 1/2-quart moderate cooker consolidate eggplant, tomatoes, tomato glue, mushrooms, onion, wine, the water, oregano, garlic, salt, and pepper. 

2-Cover and cook on low-warm setting for 7 to 8 hours or on high-warm setting for 3-1/2 to 4 hours. 

3-Blend in olives and parsley. Serve over hot cooked pasta. On the off chance that coveted, sprinkle with cheddar.

Ingredients

  • 1medium eggplant
  • 128 ounce can Italian-style whole peeled tomatoes in puree, undrained and cut up
  • 16 ounce can no-salt-added tomato paste
  • 14 ounce can (drained weight) sliced mushrooms, drained
  • 1/2cup chopped onion (1 medium)
  • 1/4cup dry red wine or 50% less sodium beef broth
  • 1/4cup water
  • 1 1/2teaspoons dried oregano, crushed
  • 2cloves garlic, minced
  • 1/4teaspoon salt
  • 1/8teaspoon ground black pepper
  • 1/4cup pitted kalamata olives or ripe olives, sliced
  • 2tablespoons snipped fresh parsley
  • 4cups hot cooked whole grain penne pasta
  • 1/4cup grated or shredded Parmesan cheese(optional)

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