INGREDIENTS

INSTRUCTIONS

The eggplant is most likely a native of India and has been cultivated
as a food crop for a very long time. It's a member of the nightshade
family, making it a cousin to the tomato, the potato and peppers. The
eggplant has a sorted history due to its poisonous distant relative,
nightshade.  If you feel better about soaking the eggplant in saltwater
prior to  preparing it, go ahead and do so, although today's cultivated
eggplants are harmless. (Note the lack of warning labels at the
produce department.) Don't miss out on preparing this delicious Pasta
Great because of a historical misnomer for the eggplant. Remember,  you
can't pick your relatives, but you can pick an eggplant!  Place a large
kettle of salted water on to boil. Put olive oil in a  large skillet
and warm over medium heat. Add onion and garlic and  saute, stirring
constantly until soft, about 4-minutes. Add eggplant  and cook,
stirring often, for another 2-minutes more. Season with  salt and
pepper. Stir in Marinara sauce and bring mixture to a  simmer. Cover
and cook, stirring occasionally, until the eggplant is  tender,
approximately 20-minutes. Add bell pepper and basil, cover  and cook at
least 5-minutes more.  Meanwhile, cook pasta in boiling water until al
dente, about 8 to  10-minutes. Drain pasta thoroughly and toss with
sauce. Sprinkle with  cheese and serve.  Posted to
dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 18, 1998

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