Fettuccine With Roasted Eggplant~ Peppers & B
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 2 Bell peppers, red or yellow
- 1 c Bread crumbs
- 3 Garlic cloves
- Pitted and chopped
- Roast
- 20 Nicoise or Gaeta olives
- Parmesan or Romano cheese
- Cut
- 1 1/2 lb Eggplant
- Balsamic vinegar to taste
- 1 lb Pasta
- Salt and fresh ground pepper
- 6 tb Virgin olive oil
- 1/2 c Basil leaves coarsely choppd
- Water
Possible health benefits
General information, not medical advice.
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Bell pepper
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 400 degrees
- Prick eggplant in several places and then bake the whole eggplant(s) until they are wrinkled and soft, about 20 minutes. (Cooking time will depend on the size of the eggplants.) Turn them once halfway through cooking.
- Let the eggplant(s) cool a few minutes, then slit them open and peel away the skins. Shred or tear the eggplants into pieces and combine them with olive oil, garlic, olives and half the basil. Add the roasted pepper strips. (To roast your own, see below.) Season with salt and pepper , and set aside.
- Toss breadcrumbs with enough oil to moisten them and toast them in a hot oven (400 degrees) until they are crisp and golden. Remove and set aside.
- When you are ready to cook the pasta, bring a large pot of salted water to a boil. Transfer the eggplant-pepper mix to a large skillet and warm gently over low heat. Add pasta to water and cook until al dente. Drain pasta and add it to the vegetable mixture, stirring gently to combine. Add the remaining basil leaves and season to tast with salt, freshly ground pepper and splash of vinegar.
- Divide pasta amoung four plates. Garnish each with breadcrumbs and pass around the grated cheese.
- To roast peppers: Set whole peppers just beneath a preheated broiler. Turn, using long-handled tongs, until all sides are charred black. Transfer to a mixing bowl and cover tightly with plastic wrap. When peppers are cool enough to handle, pull off blackened skins, and remove cores, seeds and veins. Cut into strips about 1/4-inch wide.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Spatula
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Tongs
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Colander