Eggplant Fettuccini

1 whole eggplant, diced
4 tablespoons olive oil
6 cloves garlic, crushed and minced
1 medium white onion, chopped
3 cups fresh tomatoes, finely chopped
2 fresh green peppers, chopped
1 teaspoon oregano
1/2 cup unsweetened apple juice
2 six ounce cans tomato paste
1 teaspoon basil
2 teaspoons tamari
1 package fettuccini noodles

Sprinkle the eggplant with sea salt and let it sit for about half and hour.

Boil the Fettuccini with a dash of salt till it's ready, then take it out and strain it. Mix 2 tablespoons olive oil in with it.

Sauté the garlic and onions in olive oil for about ten minutes. Add all the rest of the ingredients, except the Fettuccini noodles, and let them simmer for about an hour. Serve over the noodles.

Notes: Still good after freezing. You can leave out the apple juice, but the recipe will loose some pizzazz. I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.

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