| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta, Harvest |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplant; Italian Or Japanese |
| 2 |
tb |
Extra Virgin Olive Oil |
| 1 |
c |
Summer Tomato Sauce; See Recipe |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly Ground Black Pepper |
| 3 |
tb |
Parsley; Minced |
| 1 |
lb |
Pasta; Fusilli (Corkscrew) |
| 2/3 |
c |
Romano Cheese; Freshly Grated |
INSTRUCTIONS
Preheat oven to 450 degrees. Prick eggplants with a sharp knife in a couple
of places, then place on a baking sheet or in a lowsided baking dish. Roast
until tender when pierced, 45 to 50 minutes. When cool enough to handle,
cut in half lengthwise, scrape the pulp away from the skin with a spoon and
chop pulp until reduced to a near-puree. In a 12-inch skillet, combine
chopped eggplant, olive oil, tomato sauce and salt and pepper to taste.
Cook over moderately low heat, stirring often, for 10 minutes to blend the
flavors. Stir in 2 tablespoons of the parsley.
Cook pasta in a large pot of boiling salted water until aldente. Drain,
reserving about 1/2 cup of the cooking water. Transfer pasta to a large
warm bowl. Add sauce and toss to coat. Add all but 1/4 cup cheese and toss
again, adding a little of the reserved cooking water if needed to thin the
sauceú Serve immediately on warm dishes, topping each portion with some of
the remaining cheese and parsley.
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 19:42:57 -0400
From: TheCookie@aol.com
NOTES : There must be two dozen different ways to combine eggplant and
tomato
for pasta sauce. Here's one of my favorites--a near-puree of
roasted eggplant
simmered in rich tomato sauce.
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