| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Vegan, Pasta, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Penne (short, tubular pasta with pointed tips–vegan versions are available) |
| 5 | tb | Olive oil |
| 1 | md | Eggplant; peeled and diced |
| 4 | Garlic cloves; minced | |
| 1/4 | ts | Dried red pepepr flakes |
| 35 | oz | Imported plum tomatoes; roughly chopped and drained |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 1 1/2 | tb | Parsley, fresh; minced |
INSTRUCTIONS
Set all of the ingredients in front of you near the stove. Bring alarge pot of water to a boil. Add thepenne and cook until al dente-tender yet slightly firm to the bite, about 12-15 mintues. While the water is being broght to a boil you can begin the sauce. In a large skillet heat 2 tbs of the oil over medium-high heat until hot but not smoking. Add half of the eggplant and cook until almost tender. Toss freuently and do not add any more oi; just keep tossing if the eggplant begins to stick. When done remove onto a platter. Add 2 more tablespoons of oil and repeat with the remaining eggplant. Add the tomatoes,salt and pepper, and bring to a boil. Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7-10 minutes. Keep the sauce hot over low heat if the pasta is not done yet. Drain the pasta in a colander. Return it to the pot or a warm serving bowl and add the sauce. Toss. Add the parsley and toss again. Serve immediately. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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