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    You are in: Home / Recipes / Pasta With Crabmeat, Eggplant and Tomato Recipe
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    Pasta With Crabmeat, Eggplant and Tomato

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sandyg61's Note:

    You can also substitute shrimp for the crabmeat. From Fish by Mark Bittman. haven't made this yet - posting for safekeeping.

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    Units: US | Metric


    1. 1
      Set a large pot of water to boil and salt t well.
    2. 2
      Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
    3. 3
      Heat the olive oil in a 12-inch nonstick skillet over medium heat.
    4. 4
      Add the eggplant, slice or two at a time, making sure not to add too much at once.
    5. 5
      As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
    6. 6
      Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
    7. 7
      Remove the garlic and peppers with a slotted spoon and add the tomatoes.
    8. 8
      Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
    9. 9
      Begin cooking the pasta.
    10. 10
      When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
    11. 11
      Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.

    Browse Our Top Crab Recipes

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    Nutritional Facts for Pasta With Crabmeat, Eggplant and Tomato

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 622.0
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 2.3 g
    Cholesterol 23.8 mg
    Sodium 489.0 mg
    Total Carbohydrate 101.2 g
    Dietary Fiber 17.8 g
    Sugars 5.2 g
    Protein 21.1 g

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