Eggplant Fettucini – pasta – Hope you will like this one also, it is one of the best pasta. View the video also if available, and feel free to comments, share.
Vegeterian Tips: When people think of Japanese food, they think of sushi, however sushi doesn t always have to be raw fish. Cucumber rolls are available on many menus, and if there is a sushi bar available, you can ask to try different types of vegetarian rolls, such as cucumber, cream cheese, and avocado, or perhaps vegetarian tempura rolls.
Ingredients (use vegan versions):
- 1 whole eggplant, diced
- 4 tablespoon (or less) olive oil
- 6 cloves garlic, crushed & minced
- 1 med white onion, chopped
- 3 cups fresh tomatoes, finely chopped
- 2 fresh green peppers, chopped
- 1 teaspoon oregano
- ½ cup unsweetened apple juice
- 2 six oz. cans tomato paste
- 1 teaspoon basil
- 2 teaspoon tamari
- 1 package of vegan Fettucini noodles
Directions:
Sprinkle the eggplant with sea salt and let it sit for
about half and hour.
Boil the Fettucini with a dash of salt till it”s ready,
then take it out and strain it. Mix in 2 tbsp olive oil.
Saute the garlic and onions in olive oil for about ten
minutes. Add all the rest of the ingredients, except the
Fettucini noodles, and let them simmer for about an hour.
Serve over the noodles.
Notes: Still good after freezing. You can leave out the
apple juice, but the recipe will loose some pizzazz. I use
six cloves of garlic because I like things really
garlicky. The recipe will taste okay with only three
cloves.
Serves: 5-6
Preparation time: 1- 1 1/2 hours
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