| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants; sliced |
|
|
Salt |
|
|
Oil |
|
|
Sauteed garlic |
|
|
Olive oil |
|
|
Cooked; diced tomatoes |
|
|
Chiles |
|
|
Fresh basil |
|
|
Cooked pasta |
INSTRUCTIONS
Slice 2 eggplants, sprinkle with salt to get out all the bitter juice (put
some weight over top and let sit about an hour) and rinse. Roast with a
little oil. Add to a pan that has sauteed garlic in olive oil, and cooked,
diced tomatoes Insert chiles here of course, to your liking.
Mix and simmer. Add some fresh basil and toss with cooked pasta. YUM!!
Posted to CHILE-HEADS DIGEST V4 #037 by Barbara VanRenterghem
<Barbara.VanRenterghem@ummed.edu> on Jul 24, 1997
A Message from our Provider:
“Buy into the firm foundation – Jesus!”