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Home » Recipes » Fettuccini with Eggplant Sauce
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Fettuccini with Eggplant Sauce

Italian classic with a Middle Eastern twist.

Fettuccini

Sauce

  • 1 Eggplant
  • 1/2 Onion medium-sized, diced
  • 1 Tbsp Olive Oil
  • 2 Tomatoes diced
  • 1 Garlic
  • 1 Salt (to taste)

Directions

Fettuccini

Step 1

Combine all ingredients in a large mixer and blend until it holds together well.

Step 2

Cut into 4th for an easier mass to work with. Roll out each piece on a starched board very, very thin. Cut into 1/4" lengths.

Step 3

Boil in salted water until done, about 5 minutes.

Sauce

Step 1

Peel and cube eggplant. Salt and set to drain for 1/2 hour in a colander.

Step 2

Saute onion in olive oil until light brown.

Step 3

Squeeze excess water from eggplant. Puree eggplant, tomatoes and sauteed onions. Return mixture to saute pan and cook until thick and reduced. Add garlic and salt to taste.

Step 4

Top freshly boiled and drained fettuccini with sauce, garnish and enjoy!

Notes

*1/2 cup corn starch can be substituted with equal amounts of potato starch.
Fettuccini with Eggplant Sauce

Servings: 6

Rating

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Products Used in this Recipe

Grains Beans Seeds
Organic Brown Rice

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Baking Aids
Corn Starch

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Gluten Free
Xanthan Gum

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Baking Aids
Sea Salt

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