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Pasta With Roasted Eggplant And Tomato Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegan Main dish, Ornish, Vegan, Vegetarian 2 Servings

INGREDIENTS

1 Eggplant
1/2 lb Penne, rigatoni or pasta
shells
1 1/2 c Tomato sauce
4 Garlic cloves, finely minced
2 T Capers, rinsed and coarsely
chopped
pn Hot red pepper flakes
2 t Dried oregano
Salt and pepper

INSTRUCTIONS

Preheat the oven to 450 degrees.  Prick the eggplant in a few places
with a knife. Place on a baking  sheet and roast for about 40 minutes,
turning occasionally for even  cooking, until the eggplant is tender
but not falling apart. When the  eggplant is cool enough to handle,
peel it and dice the pulp. Place  the pulp in a colander to drain away
any bitter juices. Discard the  skin.  Bring a largepot of salted water
to a boil. Drop in the pasta and  stir the eggplant and the rest of the
ingredients and warm through.  season to taste. Adjust salt, pepper,
and hot red pepper. If the  tomatoes are tart, add a pinch of sugar to
compensate.  When the  pasta is al dente, drain and toss with the
sauce. Serve at once.  From DEEANNE's recipe files  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 0mg
Sodium: 1581.1mg
Potassium: 1079.9mg
Carbohydrates: 51.1g
Fiber: 11.8g
Sugar: 8.5g
Protein: 11.3g


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