Marinara eggplant with pasta

Yield: 6 Servings

Measure Ingredient
2 teaspoons Olive Oil
1 \N Onion; Coarsely Chopped
2 \N Cloves Garlic; Peeled and Minced
1 \N Eggplant; (About 1 lb.); diced
\N \N Salt & Pepper to Taste
2 cups Prepared Marinara Sauce
1 \N Red Bell Pepper; Diced
3 tablespoons Fresh Basil; Chopped
¾ pounds Penne Pasta
½ cup Feta Cheese; Crumbled or
¼ cup Parmesan Cheese; Freshly Grated

The eggplant is most likely a native of India and has been cultivated as a food crop for a very long time. It's a member of the nightshade family, making it a cousin to the tomato, the potato and peppers. The eggplant has a sorted history due to its poisonous distant relative, nightshade.

If you feel better about soaking the eggplant in saltwater prior to preparing it, go ahead and do so, although today's cultivated eggplants are harmless. (Note the lack of warning labels at the produce department.) Don't miss out on preparing this delicious Pasta Great because of a historical misnomer for the eggplant. Remember, you can't pick your relatives, but you can pick an eggplant! Place a large kettle of salted water on to boil. Put olive oil in a large skillet and warm over medium heat. Add onion and garlic and saute, stirring constantly until soft, about 4-minutes. Add eggplant and cook, stirring often, for another 2-minutes more. Season with salt and pepper. Stir in Marinara sauce and bring mixture to a simmer. Cover and cook, stirring occasionally, until the eggplant is tender, approximately 20-minutes. Add bell pepper and basil, cover and cook at least 5-minutes more.

Meanwhile, cook pasta in boiling water until al dente, about 8 to 10-minutes. Drain pasta thoroughly and toss with sauce. Sprinkle with cheese and serve.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 18, 1998

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