| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
American |
American, Baked, Entr=e9e, First cours, Italian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Japanese eggplant; about 6, cut lengthwise, 1/4 inch slices |
| 7 |
tb |
Olive oil |
|
|
Salt |
|
|
Ground black pepper |
| 1 |
lb |
Hot or sweet Italian sausage |
| 4 |
oz |
(1 jar) roasted red peppers; drained, chopped coarse or- |
| 1 |
|
Red bell pepper; roasted, peeled and seeded and chopped coarse |
| 1 |
md |
Clove garlic; minced |
| 1 |
md |
Tomato; peeled, seeded, dice |
| 1/2 |
c |
Loosely packed; minced cilantro |
| 1 |
ts |
Balsamic vinegar |
| 2 |
tb |
Lemon juice; from 1/2 lemon |
| 12 |
oz |
Penne or dried pasta |
INSTRUCTIONS
TO COOK: Heat oven to 350°F. Brush eggplant slices with 3 tablespoon oil,
then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant
and sausages on a baking pan; cover with foil. Bake until eggplant is
tender, about 20 minutes. Remove eggplant slices and cut them into small
dice; set aside.
Return sausages to the oven and bake, uncovered, until cooked through,
about 10 minutes longer. Cut sausages into 1/4-inch-thick slices. Mix
sausages and eggplant with next 6 ingredients. Season with 1/2 teaspoon
salt and 1/4 teaspoon pepper or to taste; set aside.
Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until pasta is just tender, about 10 minutes. Drain
pasta and transfer to a large serving bowl.
TO SERVE: Add remaining 1/4 cup oil and sausage mixture to pasta; toss to
combine. (Can be covered and set aside at room temperature up to 1 hour.)
Serve.
Serves: 4 to 6
NOTES : A variety of flavors and textures enliven this hearty pasta. If you
have the time, chef Albert Rainer, of Hyde Street Bistro, suggests that you
roast fresh red bell peppers for use in this recipe.
Recipe by: Cook's Magazine June 1990
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
3, 1998
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