Reviews
Add Rating & Review
Back to Eggplant and Roasted-Pepper Pasta
All Reviews for Eggplant and Roasted-Pepper Pasta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Eggplant and Roasted-Pepper Pasta
Credit:
Christopher Testani
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta
Gallery
Eggplant and Roasted-Pepper Pasta
Credit:
Christopher Testani
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 4 to 6
Gallery
Eggplant and Roasted-Pepper Pasta
Credit:
Christopher Testani
Eggplant and Roasted-Pepper Pasta
Credit:
Christopher Testani
Eggplant and Roasted-Pepper Pasta
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 4 to 6
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 4 to 6
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 2 medium red bell peppers
- 2/3 cup extra-virgin olive oil
- 2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
- 2 cloves garlic, very thinly sliced (1 tablespoon)
- Kosher salt and freshly ground pepper
- 1 teaspoon finely chopped fresh oregano
- 2 tablespoons red-wine vinegar
- 1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
- 4 ounces fresh mozzarella, torn into bite-size pieces
- 12 ounces campanelle or other curly pasta
Directions
Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Eggplant and Roasted-Pepper Pasta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Eggplant and Roasted-Pepper Pasta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
