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Gluten-Free Eggplant and Pepper Pasta Casserole

by Donna Washburn, PHEc and Heather Butt, PHEc

Gluten-Free Eggplant and Pepper Pasta Casserole

Makes 4 servings

Egg-Free + White Sugar-Free

 

Looking for something different to serve for dinner this weekend?

Try this vegetarian casserole from 250 Gluten-Free Favorites by experts Donna Washburn and Heather Butt.

 

2 tbsp            extra virgin olive oil            25 mL

2            orange bell peppers, cut into 12-inch            2
            (1 cm) pieces

2            cloves garlic, minced            2

1            eggplant, cut into 1-inch (2.5 cm) cubes            1

12 cup            slivered almonds            125 mL

112 cups            canned diced tomatoes, with juice            375 mL

2 tbsp            tomato paste            25 mL

12 tsp            ground cumin            2 mL

14 tsp            ground cinnamon            1 mL

2 oz            GF pasta (rotini, elbow or small tubes)            60 g

14 cup            snipped fresh parsley            50 mL

            Freshly grated Parmesan cheese

1.      In a large skillet, heat oil over medium heat. Sauté orange peppers for 5 minutes. Add garlic, eggplant and almonds; sauté for 3 to 5 minutes or until peppers are tender. Add tomatoes with juice, tomato paste, cumin and cinnamon; bring to a boil. Reduce heat to low and simmer for 5 minutes or until heated through.

2.      Meanwhile, in a large saucepan of boiling water, cook pasta according to package directions until just tender. Rinse under cold running water and drain well.

3.      Add pasta and parsley to the skillet and bring to a boil over medium heat. Reduce heat to low and simmer for 5 to 10 minutes or until heated through. Serve sprinkled with Parmesan.

 

Tips

Select an eggplant that is heavy for its size and firm to the touch. The skin should be deep, glossy purple to black. The thin skin is edible, so there’s no need to peel. Store eggplant in the refrigerator, unwrapped, for 1 to 2 days.

In the past, it was the practice to sprinkle eggplant slices with salt and let stand for 15 minutes to remove some moisture and bitterness. There’s no need to do this with the varieties we purchase today.