Pasta with tomato~ eggplant~ & pine nuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil; divided |
| 1 | medium | Eggplant (1-1/4 lb); diced |
| 1 | large | Onion; chopped |
| 2 | tablespoons | Garlic; chopped |
| 1 | Can (28 oz) whole tomatoes | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| ¼ | cup | Pine nuts (pignolis); toasted |
| ¼ | cup | Fresh parsley; chopped |
| 1 | pounds | Rigatoni or |
| Pasta shape of your choice cooked according to package directions and well drained | ||
Directions
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the eggplant and cook, stirring occasionally, until golden and tender 6-7 minutes. Transfer to a serving bowl.
Add the remaining olive oil and the onion to the skillet and cook for 5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes, for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and hot pasta in a large serving bowl. Makes about 6 servings.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...