Fettuccini with Eggplant SauceContributed by: Sarah YoussefItalian classic with a Middle Eastern twist. Fettuccini
Sauce
DirectionsFettucciniStep 1Combine all ingredients in a large mixer and blend until it holds together well.Step 2Cut 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 3Boil in salted water until done, about 5 minutes.SauceStep 1Peel and cube eggplant. Salt and set to drain for 1/2 hour in a colander.Step 2Saute onion in olive oil until light brown.Step 3Squeeze 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 4Top 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. |
 Servings: 6 Rating (Not yet rated) Products Used in this Recipe
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