"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggplant Sauté Recipe

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Eggplant  Sauté image
Gene & Ruby Bundy, Paul & Jon Ellis

 

This recipe for Eggplant Sauté, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Myra Beth Bundy
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz.) pkg. fettuccine
1 to 2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cubed
1 large red bell pepper, sliced
2 (14 1/2 oz.) cans pasta-style tomatoes, not drained
1/2 c. freshly grated Parmesan cheese

Directions:
Directions:

Cook fettuccine to package directions. Drain. Keep warm. Pour oil into large skillet; heat over med-high heat. Add onion and next 3 ingredients. Cook, stirring constantly, 10 minutes or until vegetables are tender. Stir in tomatoes. Spoon mixture over fettuccine and sprinkle with cheese.


This is really good in the summer when I can use eggplants from Mom and Dad's garden.

Number Of Servings:
Number Of Servings:
4

 

 

 

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