Eggplant Tomato Fettuccine
Recipe By Erin Grunstein
- Cooking and Prep: 1 h 20 m
- Serves: 4
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Contains:
Ingredients (13)
Eggplant Tomato Fettuccine
Start Cooking
Prepare the Eggplant Tomato Fettuccine
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Cut eggplant into 1/2 inch planks, place on paper towels for 20 to 30 minutes. Pat dry with paper towel. Cube eggplant. (Alternatively, you can cube and then salt, but I prefer cubing after).
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Heat two tablespoons oil over medium heat in a large skillet. Add onion to the pan, seasoned with some salt and pepper. Sauté for about five minutes until softening.
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Add eggplant to the skillet and cook until it begins to brown, about 10 minutes. Stir in the garlic and cook for an additional minute.
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To your eggplant mixture, add diced tomatoes, wine, balsamic vinegar, tomato paste, additional salt and pepper. Stir. Bring to a boil and reduce to a simmer. Let your mixture cook until the eggplant is no longer spongy, about 30 minutes.
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Once eggplant is soft, remove from heat. Mix in lemon juice, pine nuts and parsley/basil.
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In the meantime, boil one box fettuccine noodles. Mix cooked noodles with eggplant mixture and top with generous amounts of parmesan.
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