| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Pasta |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion; 1/4" dice |
| 4 |
|
Cloves arlic; thinly sliced |
| 2 |
md |
Eggplants; 1/4" dice |
| 1 |
|
28 ounce can Italian plum tomatoes; squeezed by hand |
| 2 |
|
Sprigs basil |
| 1 |
|
Sprig thyme |
| 1 |
lb |
Macaroni rigatoni |
| 1/2 |
lb |
Ricotta salata; coarsely grated |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14inch saute pan, heat olive oil until smoking. Add onions and
garlic and cool until soft yet not browned, about 5 to 6 minutes. Add
eggplant and cook, stirring regularly until softened and lightly browned,
about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil.
Simmer 15 minutes and season to taste with salt and pepper.
Boil pasta according to package instructions until al dente. Drain well and
pour hot pasta into pan with eggplant mixture. Toss to coat and serve
immediately, spooning ricotta salata over each portion.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #317
Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“You’re never too old for God”