Jumat, 23 April 2010

How to Create a Tasty and Healthy Pasta Dish Using Eggplant and Zucchini

Since my first encounter with a taste of eggplant and zucchini with pasta, I changed the dish a little, but not much. As always my goal to engage in simple cooking with simple ingredients and this recipe is no exception. The beauty of this dish is that it calls for red-sauce pasta dishes of various vegetables and pasta with a white sauce. I do not like that I still have not found white sauces quickly for a good recipe that I love.

A key to this dish is also prepared eggplant. Eggplant is off a lot of liquid when it cooks and the recipe we do not need all the excess liquid. In addition, the removal of more sperm as possible is also essential. The seeds of aubergine give a bitter taste and is something that we want to avoid.

To prepare this dish with eggplant, follow these steps:

1st Wash and peel eggplant. If the eggplant is organic, you should not shell out to avoid, however, that the eggplant too hard (which can ruin a dish to try), peel about two thirds of the eggplant.

2nd After cutting the eggplant lengthwise and remove seeds. These seeds are bitter and taste the difference. Discard seeds.

3rd Cut eggplant into 1 inch cubes or what size you want. I like dice, because it is easier to eat.

4th Place the eggplant cut into cubes in a colander and the rest of the sieve over a bowl that no liquid can go into the bowl.

5th Pour a generous amount of salt in all parts of eggplant stir well.

6th Within minutes, the eggplant will start the evacuation.

7th After about 20-30 minutes, rinse well and dry the eggplant with paper towels. Try to get as much excess liquid.

8th Their eggplant is now empty and ready for use.

Now that the eggplant finished we can move on to the main course. You need the following ingredients: 1 finely chopped and prepared eggplant, 2 medium zucchini, chopped, 3 cloves crushed garlic, noodles, 3-4 cups pasta sauce and grated Romano cheese.

Instructions:

1st Heat the olive oil over medium heat in a large skillet, one has the deep, the best sites - you'll need lots of space.

2nd Add the eggplant, cut into a drop of water for the steam. Cover.

3rd After a few minutes when the liquid resulting from the eggplants, give it a good stir mixture and the zucchini. Cover.

4th If liquid zucchini add crushed garlic. Stir and cover.

5th After about 15 minutes, add the pasta sauce, stir and cover.

6th Meanwhile, heat water in a medium saucepan, cook the pasta.

7th Continue cooking the vegetables and sauce to heated until pierced easily with fork, and the eggplant.

8th Cook the pasta of your choice. If you are cooking short pasta or angel hair pasta, al dente, until very shortly.

9th Transfer pasta and vegetable sauce to coat and throw. The pasta will continue to cook the sauce, if it ever finish cooking (preferably take al-dente) Remove from heat and serve.

10th With grated cheese Romano.

11th You can add extra eggplant and zucchini mixture stored in the refrigerator for up to five days.

One of the beauties of this meal is the flexibility of the capsule. You can basil, use as zucchini, eggplant, omit or vice versa. Add a few chopped tomatoes and artichokes. There is also a dish that can either long or short using pasta. You can use this recipe with long noodles, ziti or use for a change. Whatever your choice, it is a great recipe that a dose of vegetables and snacks are safe for everyone including impress at the table!

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