Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. This version is made with eggplant, basil, dried herbs and lime can be used as a great dip. 3. Roast in preheat oven on ...

Trim the aubergine and peel off most of the skin ... bring a large saucepan of salted water to the boil. Cook the pasta according to the packet instructions until al dente (or how you like ...

Put the peppers, aubergine, courgette and onion into ... pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables.

This take on a classic Italian dish (Pasta alla Norma is named for Bellini’s opera, Norma) pairs golden fried aubergine with a simple tomato sauce. Delicious at any time of year. Heat half the ...

Camillus, N.Y. — Eggplant parmesan is a finicky, time-consuming dish, so you’ll excuse my surprise over Boom Boom Italiano’s version. Many restaurants use frozen eggplant slices or bake it ...

Mix the pasta, sauce, spinach, diced mozzarella and pecorino. Brush a loaf tin or timballo with olive oil and line it with the aubergine slices. Spoon the pasta into the lined mould, fill it to ...