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Eggplant Fettuccine

(1 Votes)
15 Min
12 Min
27 Min

This meatless entre 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!

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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I add the usual salt and pepper. As an extra I add Italian seasonings and a touch of red pepper flakes.

I make something similar but I use zucchini insead of eggplant. Will try it with the egplant!


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