Join our mailing list to receive 10% off your first order!

X

 
The Perfect Pair! 25% Off All Jams & Nut Butters! Enter code: JAMOUT

Farm To People

Kitchen Notebook

July 25, 2017

Emmer Trumpets with Eggplant and Tomato

60 Mins

Serves 2

Ingredients:

  • 2 Eggplants, cut into ½ inch cubes
  • 3 Roma Tomatoes, cored and diced
  • 1 tsp. chopped Oregano
  • 1 bag Emmer Trumpets
  • 4-6 Tbsp. Olive Oil
  • 1 clove Garlic, sliced thin
  • 1/8 tsp. Red Pepper Flakes
  • 1-2 tsp. Red Wine Vinegar
  • Salt & Pepper
  • Parmesan, Pecorino or Ricotta Salata, for serving

Put the eggplant in a colander in the sink, salt it generously and let sit for at least 30 minutes to release moisture, then press down on it with paper towels. Heat 2-3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer (you may have do this in batches) and cook, tossing occasionally, until golden brown and fork tender, about 8 to 10 minutes and transfer to a bowl. Repeat with the remaining olive oil and eggplant. Return all the cooked eggplant to the pan and add the tomatoes, garlic, red pepper flakes, and some salt and pepper to taste. Cook, tossing (scraping up any tasty browned bits from the bottom of the pan) until the tomatoes are soft, about 2 to 3 minutes.  Add the oregano and vinegar and give it a quick stir. Meanwhile, cook the pasta in boiling salted water according to the package directions or until al dente. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot. Add the tomato and eggplant mixture to the pasta along with the reserved cooking water. Toss to combine. Sprinkle with any cheese you have on hand.


60 Mins Dinner Eggplant Emmer Omnivore Pasta Summer Tomato Veg Vegetarian

Leave a comment

Comments will be approved before showing up.


0 Comments

60 Mins Dinner Eggplant Emmer Omnivore Pasta Summer Tomato Veg Vegetarian


More Recipes You Will Love

NONE