Fettuccini with Eggplant Sauce

Italian classic with a Middle Eastern twist.

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Votes: 11
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Servings 6people
Submitted By Sarah Youssef
Italian classic with a Middle Eastern twist.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 2.64
You:
Rate this recipe!
Servings 6people
Submitted By Sarah Youssef
Italian classic with a Middle Eastern twist.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Fettuccini
  1. Combine all ingredients in a large mixer and blend until it holds together well.
  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.
  3. Boil in salted water until done, about 5 minutes.
Sauce
  1. Peel and cube eggplant. Salt and set to drain for 1/2 hour in a colander.
  2. Saute onion in olive oil until light brown.
  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.
  4. Top freshly boiled and drained fettuccini with sauce, garnish and enjoy!
Recipe Notes

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

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