2 More Tasty Dinners

Hey all,
Here's a couple more tasty recipes that I've come up with in the past few days. The first comes with rave reviews from my girlfriend. It's a bit similar to the first recipe I posted, but it tasted quite a bit different. Well, without any further ado, lets get started:

Pasta in a Fire roasted tomato, red wine sauce

• 1 large can of diced tomatoes
• 1 small can of fire roasted diced tomatoes
• Olive oil
  
• 2 cups red wine
• 1 medium onion
  
• 2 Tablespoons minced garlic (~6-7 cloves)
  
• 2 small hot peppers (1 jalapeno and 1 red fresno)
  
• Several Handfuls frozen green beans
• Several Handfuls frozen peas
• a Handful of frozen chopped peppers
  
• 1 tablespoon red wine vinegar and 2 tablespoons balsamic vinegar
  
• 3-4 Tablespoons Oregano
• 3-4 Tablespoons Basil
• 1-2 Tablespoons Fennel
  
• 1-2 Tablespoons Rosemary
• 3 frozen breaded eggplant cutlets
  
• 1 Splash liquid smoke
  
• Salt and pepper
• Parmesan cheese
• Mozzarella cheese
  
• Pasta

Sauce
1) In a large pot, brown the garlic (save a little for the eggplant), onions, hot peppers, and spices.
2) Once browned add in the frozen veggies, and let cook several minutes.
3) Add in the tomatoes, wine and vinegar, and liquid smoke. Add salt and pepper to taste.
4) Let simmer on low heat while the eggplant and pasta cook.

Eggplant
1) In a frying pan, brown some garlic and the eggplant cutlets.
2) Once browned, spoon some of the sauce into the pan, and let simmer for several minutes until the eggplant is done (We like eggplant nice and soft, so if you like it firm, let simmer for a shorter amount of time.

Serving
Stir some of the sauce into the pasta to prevent it from sticking.
Layer the eggplant over the pasta and cover with the sauce.
Sprinkle mozzarella and Parmesan cheese over the top and Enjoy!

Note: The sauce came out really spicy, so be warned! If you don't want spice, you can cut down on the hot peppers.


Tuna in a Lemon White Wine Sauce

• Olive oil
• 1/2 Large garlic clove minced
• 2 Tbs. Basil
• 2 Tbs. Oregano
• 2 Tbs. Onion Powder
• 1 Tbs. Hot pepper flakes
  
• 2 cans Tuna in water
• 1 1/2 cup white wine
• 3 Tbs. lemon juice
• 1 Tbs. white wine vinegar
• 1 Handful frozen chopped peppers
• 1 Handful frozen broccoli
• Parmesan cheese
• Salt and pepper
• 3-4 Tbs. toasted pine nuts
  

1) In a medium frying pan, brown the garlic, hot pepper, and spices.
2) Add the white wine, lemon juice, vinegar, frozen veggies, and tuna and simmer for several minutes.
3) As the mixture is simmering, add in the pine nuts, Parmesan and salt and pepper to taste.
4) Serve over pasta and enjoy.

The pine nuts could be omitted, as the sauce turned out very flavorful, slightly overwhelming the pine nuts' flavor.

That's all for now folks! See you next time.
-Chris