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Eggplant Fettucini PDF Print E-mail
Ingredients (use vegan versions):
  • 1 whole eggplant, diced
  • 4 tablespoon (or less) olive oil
  • 6 cloves garlic, crushed & minced
  • 1 med white onion, chopped
  • 3 cups fresh tomatoes, finely chopped
  • 2 fresh green peppers, chopped
  • 1 teaspoon oregano
  • ½ cup unsweetened apple juice
  • 2 six oz. cans tomato paste
  • 1 teaspoon basil
  • 2 teaspoon tamari
  • 1 package of vegan Fettucini noodles
Directions:

Sprinkle the eggplant with sea salt and let it sit for about half and hour.

Boil the Fettucini with a dash of salt till it's ready, then take it out and strain it. Mix in 2 tbsp olive oil.

Saute the garlic and onions in olive oil for about ten minutes. Add all the rest of the ingredients, except the Fettucini noodles, and let them simmer for about an hour. Serve over the noodles.

Notes: Still good after freezing. You can leave out the apple juice, but the recipe will loose some pizzazz. I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.

Serves: 5-6

Preparation time: 1- 1 1/2 hours


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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