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Tuscan Eggplant Pasta Recipe

Tuscan Eggplant Pasta Recipe
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Prepare the ingredients before making Tuscan Eggplant Pasta in your home. Then, follow these steps below to serve Tuscan Eggplant Pasta for your family or friends.

Ingredients: Tuscan Eggplant Pasta

  • 1 eggplant , peeled and cubed
  • 1 large shallot, diced
  • 3 clove garlic, minced
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1/2 tsp salt & pepper, divided
  • 8 oz Italian Trottole pasta
  • 1 24 oz. jar marinara sauce (I used Barilla..yum!)
  • 6 oz evaporated milk
  • 1/4 cup kalamata olives
  • 4 tbsp fresh oregano, roughly chopped
  • 5 sundried tomatoes in oil, chopped
  • 3 tbsp freshly grated romano cheese plus extra for topping garnish

How to Make Tuscan Eggplant Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Tuscan Eggplant Pasta in your home by yourself.

    Step 1
  • Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel.
  • Step 2
  • Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce.
  • Step 3
  • In a medium pot cook pasta separately. Drain and set aside.
  • Step 4
  • In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
  • Step 5
  • Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top.
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