20-Minute Eggplant Diablo
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 small onion, sliced
- 2 garlic cloves, diced
- 1 medium eggplant
- 1⁄2 cup dry white wine
- 1 tablespoon kalamata olive tapenade
- 1 (14 ounce) can fire roasted diced tomatoes
- 1⁄3 cup stock
- 1 teaspoon dried basil
- 1⁄2 teaspoon red pepper flakes
- salt
- pepper
- olive oil
- 1 lb angel hair pasta
- grated parmesan cheese or crumbled feta
directions
- Slice the eggplant into 1-inch slices and salt. Set aside to drain.
- Fill a large pot with salted water and bring to a boil.
- Slice the onion thinly and chop garlic.
- Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
- Add sliced onions and cook about 1 minute.
- Add chopped garlic and cook about 30 seconds.
- Pour in white wine and stir around until reduced by half.
- Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
- Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
- Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.
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