Pasta Imam El Greco

Makaronia Imam

(2 votes)

2 eggplants
2 cups crushed tomato
3 zucchinis
1 vegetable bouillon cube
oil for frying
1 bay leaf
12 ounces pasta of your choice, cooked and drained.
1 teaspoon oregano
1 teaspoon thyme
1/2 cup olive oil
1/2 teaspoon sugar
1 large onion, chopped
salt and pepper
3 cloves garlic, crushed

Wash the eggplants and zucchinis, removing the purple peel from the eggplants if you prefer. Quarter and cut the vegetables into 1 inch chunks. Heat the oil in a deep skillet and fry the vegetables until browned. Remove from the oil and let drain. In a saucepan, heat the olive oil and brown the onions and garlic until translucent. Add the browned vegetables and toss together. When heated through, add the tomato and spices. Cook over low heat for about 20 minutes. Don't over stir, you want the vegetables chunky.

Note: This is great with lots of parmesan cheese, a Greek Salad, a hot crusty loaf of bread, and a good bottle of red wine.

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