Eggplant marinara fettuccine in “Eggplant” bowls.



These things are super cute and really make a nice presentation. Portion control at its best. If you are a die hard eggplant lover like myself, these will absolutely hit the spot. This is also a great vegetarian dish, has all the elements of a beautiful “Comfort food” suppah. (Hehe I’m from Boston , we don’t pronounce our ahhhhhhhh’s)

4 large Eggplants
2 cans “San Marzano” tomatoes
1 onion chopped
3 large cloves Garlic chopped or grated
2 teas fresh or dry oregano ( if using dry, you way want to only use 1 teas instead as some drier herbs are more potent )
1 tea basil ( there are already basil leaves in the San Marzano)
1 lb Fettuccine or Linguine
3 drizzles EVOO
1/4 cup freshly grated parm ( enough to sprinkle on 4 portions)
Salt and pepper to taste

Heat a med size pot over med high heat. Drizzle some EVOO on the bottom. add onion, garlic and stir. Open canned San Marzano tomatoes and add to the pot. Stir all together and add all you herbs( basil, oregano,salt, pepper). Break up sauce with a wooden spoon or spatula. Cover reduce temp to med low and let simmer for about 20 to 25 mins.

Using a cutting board cut your eggplant in “half” basically splitting it right down the middle. Make sure when cutting the eggplant to cut the ends off all the eggplants as this will be your eggplant bowls and the tops you can discard. After cutting eggplant, place the ends off to the side, dice the middle parts of your eggplants till pieces are rather small in size. Once eggplant is fully diced add to your sauce, stir and recover ( this step usually happens about 10 mins into the sauce already being simmered).

Using a knife, cut a hole out of the top of the eggplant ends. Scoop out as much as you can the rest with a spoon and discard.

Boil pasta as directed making sure to salt the water generously when it comes to a boil before adding pasta.

Once pasta is tender, drain and add all your pasta to your sauce and stir. Using tongs or a large fork, twirl your pasta twice around your tongs and place into eggplant bowls. Twirling your pasta will help the pasta shape to the inside of the bowl. Sprinkle some freshly grated parm and serve. 😃

cooking time: approx 20 min

Serves 4 peeps



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