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Eggplant Fettuccine

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Eggplant Fettuccine

This meatless entrée is marvelous! In less than 30 minutes, you can have a mouth-watering dish on your table- and you don't have to be a vegetarian to enjoy it!

Serves: 4

Preparation Time: 15 min

Cooking Time: 12 min

What You'll Need:
  • 1 (12 ounce) package fettuccine, uncooked
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium eggplant, peeled and cubed
  • 1 large red bell pepper, cut into 1 inch chunks
  • 2 (14-1/2 ounce) cans pasta-style tomatoes
  • 1/2 cup grated Parmesan cheese
What To Do:
  1. Cook fettuccine according to package directions; drain and place in a large serving bowl.
     
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring constantly, 10 minutes or until vegetables are tender.
     
  3. Stir in tomatoes; spoon mixture over pasta, and sprinkle with cheese.
     

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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