Edible Monterey Bay

Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce

Adapted from 350 Best Vegan Recipes by Deb Roussou (Robert Rose, 2012)

Serves 4 to 6

Sweet almonds, charred red peppers and aromatic Hungarian paprika blend into a sumptuous sauce ladled over fresh pasta and topped with crispy sautéed eggplant. Serve this with a simple mix of greens, a drizzle of olive oil and a rustic loaf of bread.

Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce

Ingredients

  • 1 large eggplant, peeled, cut into 1-inch cubes
  • 1¼ teaspoons salt, divided
  • 2 tablespoons olive oil
  • 1 tablespoons fresh oregano, chopped
  • ¼ teaspoon black pepper, freshly ground
  • 1½ pounds vegan store-bought fresh fettucini, cooked
  • ¼ cup parsley, chopped
  • ¼ cup grated vegan Parmesan cheese, crumbled regular feta cheese, or a mixture of ground nuts and dried onion flakes (optional)
  • Roasted Red Pepper Sauce
  • 1 15-ounce can crushed tomatoes
  • 2 cups roasted red bell peppers (about 3)
  • 1 cup almond butter
  • 3 garlic cloves, crushed
  • ½ cup dry white wine
  • ¼ to ½ cup water
  • 1 tablespoon smoked Hungarian paprika
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon salt
  • ¾ teaspoon black pepper, freshly ground

Instructions

  1. Place eggplant in a colander, toss with 1 teaspoon salt and set aside to drain for about 20 minutes. Rinse and pat dry.
  2. Meanwhile, prepare the sauce. In a food processor, combine tomatoes, red peppers, almond butter and garlic. Process until smooth. Add wine, ¼ cup water, paprika, hot pepper sauce, salt and pepper. Process, adding additional water, if needed, to make a smooth pouring sauce.
  3. Transfer sauce to a saucepan and bring to boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer, stirring occasionally, until slightly thickened, 10–15 minutes. Taste and adjust seasoning.
  4. To prepare the eggplant, place a large skillet over medium-high heat and let it get hot. Add oil and tip the pan to coat. Add eggplant, oregano, ¼ teaspoon salt and pepper. Cook, stirring frequently, until softened with caramelized edges, 6–8 minutes. Remove from heat.
  5. To serve, divide fettuccini among 4 serving bowls. Top with generous ladleful of sauce and one-quarter of the caramelized eggplant. Top with parsley and, if using, Sprinkle or Parmesan cheese.
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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

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