|4||Japanese eggplants; OR 1 medium globe eggplant|
|½ cup||Olive oil; or as needed|
|4||Cloves garlic; finely minced|
|6 larges||Black olives; pitted and quartered, or more to taste|
|12||Fresh basil leaves; chiffonade|
|1½ cup||Tomato sauce|
|Freshly ground pepper|
|½ pounds||Rigatoni; or short pasta|
|3 tablespoons||Parmesan cheese; freshly grated|
1. Heat a large pot of salted water to boiling.
2. Slice the Japanese eggplants crosswise into ¼-inch slices. If you are using globe eggplant, peel and cut into 1-inch or slightly larger cubes.
3. Heat the olive oil in a very large skillet or 2 large skillets over high heat. Add the eggplants and saute quickly on both sides so that the pieces brown but don't steam. Use more oil if needed.
4. Add the garlic, olives, most of the basil, and the tomato sauce. Heat the sauce through and season with salt and pepper to taste. Keep warm.
5. Meanwhile, add the pasta to the boiling water and cook until al dente.
Drain and transfer to a pasta bowl. Add the eggplant sauce and quickly toss to combine. Sprinkle with the remaining basil and the Parmesan. Serve hot.
Notes: Submitted to The Kitchen Table BBS - by Celtic Harpist, Anne Roos, who uses "Classico" spaghetti sauce and spiral pasta.
Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: THE MEDITERRANEAN KITCHEN by Joyce Goldstein Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998
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