Tortelloni with Eggplant and Cocoa Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Mediterranean
Ingredients/ Συστατικά
  • 500 gr. / 1 lb tortelloni with four cheeses
  • 1 eggplant, diced
  • 2 zucchinis, diced
  • 1 green pepper, diced
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tsp tomato paste
  • 3 tsp cocoa powder
  • ½ cup wine, any type divided
  • ¼ cup water
  • 1 cup tomato sauce
  • 2 tbsp oyster sauce
  • ½ cup water from pasta
  • Salt, pepper
  • ¼ tsp paprika
  • 1 tbsp sugar
  • Olive oil for sautéing
Instructions/ Εκτέλεση
  1. In a large skillet add about three tbsp of olive oil and in medium heat sauté the eggplant, zucchinis and pepper until soft.
  2. Remove them and set aside.
  3. In the same skillet add couple of tbsp of olive oil and sauté the onion and garlic until soft.
  4. Pour the ¼ cup of wine and scrape the bottom of the pan.
  5. Let it boil until the wine has lost almost all its volume.
  6. Add the tomato paste and cocoa and stir until a thick paste has formed and the fragrance of cocoa has evolved.
  7. Add the eggplant/zucchini/pepper, ¼ cup of water, the 1 cup of tomato juice, salt pepper, paprika and sugar and let them boil for about 10 minutes.
  8. Towards the end add the oyster sauce and the rest ¼ cup of wine.
  9. In the meantime prepare the tortelloni and reserve ½ cup of the water in which they boil.
  10. When they are almost ready, drain them and throw them in the sauce along with the pasta water.
  11. Stir gently and let them simmer for a couple of minutes.
  12. Serve immediately.
Notes/ Σημειώσεις
Recipe inspired from Bon Apetit
Recipe by Culinary Flavors at