astray recipes: Eggplant pasta

Categories: Pasta; Eggplant
Yield: 4 Servings

Measure	Ingredient
3 slices	Bread
2 tablespoons	Olive oil
½ teaspoon	Coarse ground pepper
5	Garlic cloves
¾ pounds	Italian eggplant
	Salt & pepper
2 tablespoons	Flour
½ cup	Vegetable oil
1½ cup	Chicken stock
3	Scallions
½ pounds	Broad egg noodles
¼ cup	Pimento strips or roasted peppers

Cut bread into rough crumbs in a food processor. Saute crumbs with olive oil in frying pan over medium heat, turn continuously, until golden brown (about 5 minutes). Stir in coarse pepper. Mince the garlic. Cut eggplant into slices and sprinkle with ½ teaspoon salt. Toss the eggplant with flour to coat lightly.

Heat vegetable oil in frying pan over medium heat. Fry half of the eggplant until brown (3 to 5 minutes). Repeat with remaining eggplant. Remove from pan. In same pan cook garlic. Return eggplant to pan, add stock and simmer over low heat 5 to 10 minutes. Cook noodles and drain. Return to hot pan, add eggplant mixture and heat through. Add scallions and pimentos and season to taste with salt and pepper. Sprinkle bread crumbs on each serving. Preparation time: 45 minutes. Serves: 4.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

eggplant pasta