| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Penne |
| 1 |
md |
Eggplant |
| 3 |
tb |
Olive oil |
| 1 |
sm |
Onion, coarsely chopped |
| 1/2 |
c |
Thin sliced white mushrooms |
| 1 1/2 |
c |
Tomato sauce |
| 1 |
ts |
Dried basil |
| 1 |
|
Dried bay leaf |
| 1 |
ts |
Dried oregano |
| 1/4 |
c |
Dry red wine |
| 1/2 |
c |
Shredded part-skim mozzarella cheese (2 oz) |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
1. Cook penne according to package directions until al dente. Drain,
reserving half cup of the cooking water. Set both penne and water
aside.
2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick pan
over medium heat, heat 2 tablespoons olive oil. Add eggplant and
saute 5 minutes, or until browned and translucent. Transfer eggplant
to a bowl. Set aside.
3. In the same pan over medium heat, add remaining olive oil and saute
onions and mushrooms for 3 minutes, or until onion is transparent and
mushrooms are darkish-brown. Stir in cooked eggplant, tomato sauce,
basil, bay leaf, oregano and wine.
4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If
sauce is too thick, slowly pour in a little reserved water. Remove bay
leaf and discard. Stir in penne and cheese. Cook, stirring, until
cheese is melted. Season with salt and pepper. Serve hot.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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