| 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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