Basic Pasta: Tomato And Eggplant Recipe by cookpad.japan
Cooking Instructions 1 Bring a generous amount of water to a boil in a pot. Break the chili pepper in half, take out the seeds, put into the pot and soak. 2 Make the sauce. Put olive oil in a pan, and saute the garlic over low heat until fragrant. 3 Cut up the eggplants into easy to eat pieces. Start cooking the eggplant skin side down. When the skin is softened, turn the pieces over to brown the cut sides too. 4 Add the bacon and other ingredients and saute until lightly cooked... 5 ...then add the canned (cut) tomatoes, plus 50 ml of water (not listed). 6 Add the salt and pepper and dried herbs. Remove the chili peppers from the pot and put into the pan. When the sauce has simmered down to a nice consistency, turn the heat off. 7 Boil the pasta. Add salt to the water (1 teaspoon for every 1 liter) and cook the pasta to al dente. 8 Drain the pasta and add the sauce. Toss quickly while heating through. 1 Bring a generous amount of water to a boil in a pot. Break the chili pepper in half, take out the seeds, put into the pot and soak. 1 Bring a generous amount of water to a boil in a pot. Break the chili pepper in half, take out the seeds, put into the pot and soak. 2 Make the sauce. Put olive oil in a pan, and saute the garlic over low heat until fragrant. 2 Make the sauce. Put olive oil in a pan, and saute the garlic over low heat until fragrant. 3 Cut up the eggplants into easy to eat pieces. Start cooking the eggplant skin side down. When the skin is softened, turn the pieces over to brown the cut sides too. 3 Cut up the eggplants into easy to eat pieces. Start cooking the eggplant skin side down. When the skin is softened, turn the pieces over to brown the cut sides too. 4 Add the bacon and other ingredients and saute until lightly cooked... 4 Add the bacon and other ingredients and saute until lightly cooked... 5 ...then add the canned (cut) tomatoes, plus 50 ml of water (not listed). 5 ...then add the canned (cut) tomatoes, plus 50 ml of water (not listed). 6 Add the salt and pepper and dried herbs. Remove the chili peppers from the pot and put into the pan. When the sauce has simmered down to a nice consistency, turn the heat off. 6 Add the salt and pepper and dried herbs. Remove the chili peppers from the pot and put into the pan. When the sauce has simmered down to a nice consistency, turn the heat off. 7 Boil the pasta. Add salt to the water (1 teaspoon for every 1 liter) and cook the pasta to al dente. 7 Boil the pasta. Add salt to the water (1 teaspoon for every 1 liter) and cook the pasta to al dente. 8 Drain the pasta and add the sauce. Toss quickly while heating through. 8 Drain the pasta and add the sauce. Toss quickly while heating through. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Butter Dip Biscuits Slow Cooker Mexican Chicken Vickys Spooky Halloween Cake Pops! GF DF EF SF NF Vickys Halloween Apples - With Bite! GF DF EF SF Absolutely Perfect, Never-Fail, Drop-on-the-Floor PieCrust Butter Dip Biscuits Slow Cooker Mexican Chicken Vickys Spooky Halloween Cake Pops! GF DF EF SF NF Vickys Halloween Apples - With Bite! GF DF EF SF Absolutely Perfect, Never-Fail, Drop-on-the-Floor PieCrust Baked Chicken with banana peppers Greek Chicken Pita Folds Sticky sweet caramel apples Quick Chikuwa, Avocado, and Tomato Stir-fry My Family's Carrot Shirishiri (an Okinawan Dish) Chicken Tomato Cream Pasta Caramel Custard - The perfect custard pudding Fish Sausage and Nagaimo with Black Pepper Crispy Chikuwa Lots of Spring Cabbage! Oil-less Tomato Sauce Baked Chicken with banana peppers Greek Chicken Pita Folds Sticky sweet caramel apples Quick Chikuwa, Avocado, and Tomato Stir-fry My Family's Carrot Shirishiri (an Okinawan Dish) Chicken Tomato Cream Pasta Caramel Custard - The perfect custard pudding Fish Sausage and Nagaimo with Black Pepper Crispy Chikuwa Lots of Spring Cabbage! Oil-less Tomato Sauce