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Eggplant Fettuccini Recipe

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This recipe for Eggplant Fettuccini is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large purple eggplants (peeled and cubed)
1 large yellow onion chopped
1/2 c olive oil
6 cloves garlic finely chopped
1 28 oz can crushed tomatoes
1 c basil leaves rolled and thinly sliced
1 t salt
1/2 t black pepper
1 lb fettuccine cooked according to package directions
Directions:
Directions:
Peel and cube the eggplants into 1" cubes
Finely chop the onion
Saute these two together in olive oil till onions are clear
Add the tomatoes, garlic, basil, salt and pepper
Stir to blend completely and then fold in the cooked pasta.
Add 1 lb of cubed mozzarella and stir.

serve with freshly grated Parmesan Cheese
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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