| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Salt |
| 1 |
lb |
Dried radiatore or spiral pasta |
| 2 |
tb |
Water or vegetable broth for sauteing |
| 1 |
|
Clove Garlic; minced |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Green bell pepper; chopped |
| 1 |
md |
Eggplant; cut into 1-inch pieces |
| 1 |
lb |
Plum tomatoes; chopped |
|
|
Salt and freshly ground black pepper; to taste |
|
|
Parmesan soy cheese; (opt) |
INSTRUCTIONS
Bring 4 quarts water to boil. Add salt and pasta, stirring to prevent
sticking. Cook until al dente, about 8 minutes.
Meanwhile, in large skillet, heat water or broth over medium heat. Add
garlic, onion, and bell pepper and cook, stirring often, until soft, about
5 minutes. (Add extra water if necessary.) Add eggplant and tomatoes and
cook, stirring often, until vegetables are tender and tomatoes release
their juices. Season with salt and pepper.
Before draining pasta, scoop out half cup pasta water and reserve.
Drain pasta and transfer to serving bowl. Add vegetables to pasta. Add
reserved pasta water to skillet and cook over high heat, stirring, until
reduced slightly. Add to pasta and vegetables. Sprinkle with parmesan soy
cheese (optional) and serve.
Posted to fatfree digest by "Susan Voisin" <voisin@axs2k.net> on Jun 3,
1998
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