Pasta Siciliana - Dairy - Kosher Recipe

Name: Pasta Siciliana - Dairy - Kosher Recipe
Ingredients: 4 tablespoons extra virgin olive oil, divided; 2 large eggplants, stem and bottom trimmed, and cut into ½- to ¾-inch (12-mm to 2-cm) circles and then into ½- to ¾-inch (12-mm to 2-cm) long strips; 1 medium onion, chopped into ½-inch (12-mm) pieces; 10 cloves garlic, roughly chopped; ½ teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon black pepper; Pinch sugar; ¼ to ½ teaspoon red pepper flakes, to taste; ½ teaspoon salt; 28-ounce (795-g) can crushed tomatoes; 1 pound (450g) whole-wheat penne pasta; 8 ounces (225g) shredded mozzarella cheese

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Discover the delicious and kosher Pasta Siciliana recipe! Perfect for dairy-free meals. Enroll in a Torah-based course for a safer Israel and Middle East at ChabadU!

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Ingredients

4 tablespoons extra virgin olive oil, divided
2 large eggplants, stem and bottom trimmed, and cut into ½- to ¾-inch (12-mm to 2-cm) circles and then into ½- to ¾-inch (12-mm to 2-cm) long strips
1 medium onion, chopped into ½-inch (12-mm) pieces
10 cloves garlic, roughly chopped
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon black pepper
Pinch sugar
¼ to ½ teaspoon red pepper flakes, to taste
½ teaspoon salt
28-ounce (795-g) can crushed tomatoes
1 pound (450g) whole-wheat penne pasta
8 ounces (225g) shredded mozzarella cheese