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Friday, January 1, 2010

Spicy Red Pepper Pasta with Eggplant

This was a quick dinner that was very flavorful with the eggplant and spicy red pepper sauce.  I loved the sauce so much and can't wait to have it again!
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Spicy Eggplant and Red Pepper Pasta
Source: Cook Like a Champion / Good Things Catered


Ingredients:
  • 3/4 teaspoon olive oil
  • 1 small eggplant, chopped into 1/2 inch cubes
  • 1 large red pepper, sliced into 1 1/2 inch pieces
  • 1/2 pound penne or pasta or your choosing
  • Spicy Red Pepper Sauce (recipe follows)
  • 1 tablespoon chopped flat leaf parsley

Directions:
-In large stock pot with salted water, cook pasta according to manufacturers directions to just al dente.
-In large non-stick pan (important with the eggplant) heat oil over medium high heat.
-Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes.
-Add red pepper and continue sauteing until peppers become crisp tender, about 3-5 minutes.
-Add pasta sauce and stir to combine, bringing to a slight simmer.
-Add pasta and stir to combine.
-Top with fresh parsley

Spicy Red Pepper Sauce
  • 3/4 teaspoon olive oil
  • 1/4 cup white onion, finely diced
  • 2 garlic cloves, minced or pressed
  • 1 large red pepper, roasted (fresh is best, but the jarred kind will work fine)
  • 14 ounce can whole tomatoes, drained and roughly chopped
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon balsamic vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • freshly ground black pepper

Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside.
-In large stock pot over medium heat, heat oil.
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds.
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining ingredients, stirring to combine.
-If storing, remove from heat and place in airtight containers in fridge once cooled.
-If serving immediately, simmer until begins to bubble and serve. 


4 comments:

Farmgirl Cyn said...

Mmm....I love roasted red peppers ans LOVE eggplant...sounds like a perfect combo to me! For the meat lovers in the family, I might add a bit of spicy italian sausage, but w/o meat is fine with me!

Katie said...

Yum! :)

DailyChef said...

Oh that looks delicious! I, like Farmgirl, am tempted to throw in some sausage but I'll see what my friends prefer :)

Julie said...

That looks and sounds just awesome!