No Reviews
You must be logged in to post a review.
Pasta with Eggplant and Zucchini
x
Print Options
Description
It’s new even to me; I invented it the other night. My husband is a culinary expert, and he liked it.
Ingredients
- 2 cups Eggplant, Shredded
- 2 cups Zucchini, Shredded
- ½ cups Green Pepper, Shredded
- 1 cup Onion, Sliced
- 1-½ cup Oil, For Frying
- 1 pound, 1-⅔ ounces, weight Pasta, Any Sort You Like
- 1 Tablespoon Dried Herbs
- 3-⅝ ounces, weight Cheddar Cheese, Shredded
- 1-⅞ ounces, weight Dry Parmesan Cheese
- 3-⅝ ounces, weight Cream
- 3 Tablespoons Ketchup
- 3 Tablespoons Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
Preparation
Mix eggplant, zucchini, green pepper and onion together and fry in hot oil till golden (not brown). Remove and keep warm.
Boil water in a large pan and place pasta in it with a little salt and 2 teaspoons oil. Boil till tender, drain, return to pan.
Add dry herbs, cheeses, cream, ketchup, soy sauce and salt and pepper to the pasta. Add vegetable mix and heat thorough.
Serve with a green salad and a good temper.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.