Tuesday, February 22, 2011

Tomato Eggplant Fettucine

We have never baked tomatoes and eggplant, but now we tried and want eat it every single day! 

4 ripe tomatoes, seedless
1 large eggplant
Olive oil

200g fettucine 
1 tbsp salt

1. Start by preparing the tomatoes and eggplant. Cut the tomatoes and eggplant into medium pieces and place in a pan. Sprinkle with olive oil, salt and bake in 445˚F oven for about 2 hours.

2. When tomatoes and eggplant are ready, heat 400ml water. When starts to boil add salt and fettucine, stirring in the first minutes to the noodles doesn't stick. Cook until is al dente. Strain and stir in the baked tomatoes and eggplant. Season with a little salt and pepper. Serve with fresh basil, oregano or salvia.

Tips: You can bake the tomatoes and eggplant when you're baking a cake or cookie (obviously in another pan), so you'll make the most of your oven.

Serve: 2 portions.


  1. What a simple lovley dish... and so colourful too! Thanks. Hope you're having a wonderful day, Talita.
    Cheers, Kristy

  2. Great looking photo! I had pasta for dinner just 2 days ago too!

  3. Beautiful love eggplant and tomato, so this recipe is on my try list.

  4. Go for it, well special combination ♥

  5. Lovely, simple dinner :-) This colors are amazing!

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