| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | August 1995 | 1 | Servings | |
INGREDIENTS
| A, 1 1/2-pound | ||
| eggplant peeled | ||
| and cut into 1-inch | ||
| cubes | ||
| 1 | T | Coarse salt |
| 5 | T | Olive oil |
| 1/2 | lb | Rotelie, wagon wheel pasta |
| 2 | Red bell peppers, roasted | |
| and chopped | ||
| 1/4 | c | Pine nuts, toasted golden |
| 2 | T | Finely chopped fresh parsley |
| leaves | ||
| 1/4 | c | Fresh basil leaves, washed |
| well spun | ||
| dry and finely | ||
| shredded | ||
| 1 | Garlic clove, chopped and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoon salt | ||
| 1/4 | t | Sugar |
| 1 1/2 | T | Red-wine vinegar |
INSTRUCTIONS
Preheat oven to 300F. In a large colander set over a bowl toss eggplant with salt and let stand 1 hour. Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool. In a 4-quart kettle bring 2 quarts salted water to a boil for pasta. In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil. In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified. Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing. Serves 4. Gourmet August 1995 Converted by MC_Buster. Per serving: 864 Calories (kcal); 85g Total Fat; (85% calories from fat); 11g Protein; 22g Carbohydrate; 0mg Cholesterol; 5647mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 971
Calories From Fat: 632
Total Fat: 71.7g
Cholesterol: 3.6mg
Sodium: 8729.2mg
Potassium: 3630.4mg
Carbohydrates: 80.8g
Fiber: 33.6g
Sugar: 33g
Protein: 20g