Penne with eggplant sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne (short, tubular pasta with pointed tips--vegan versions are available) |
| 5 | tablespoons | Olive oil |
| 1 | medium | Eggplant; peeled and diced |
| 4 | Garlic cloves; minced | |
| ¼ | teaspoon | Dried red pepepr flakes |
| 35 | ounces | Imported plum tomatoes; roughly chopped and drained |
| ½ | teaspoon | Salt |
| Pepper to taste | ||
| 1½ | tablespoon | Parsley, fresh; minced |
Directions
Set all of the ingredients in front of you near the stove.
Bring alarge pot of water to a boil. Add thepenne and cook until al dente-tender yet slightly firm to the bite, about 12-15 mintues.
While the water is being broght to a boil you can begin the sauce.
In a large skillet heat 2 tbs of the oil over medium-high heat until hot but not smoking.
Add half of the eggplant and cook until almost tender.
Toss freuently and do not add any more oi; just keep tossing if the eggplant begins to stick. When done remove onto a platter. Add 2 more tablespoons of oil and repeat with the remaining eggplant.
Add the tomatoes,salt and pepper, and bring to a boil.
Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7-10 minutes. Keep the sauce hot over low heat if the pasta is not done yet.
Drain the pasta in a colander. Return it to the pot or a warm serving bowl and add the sauce. Toss. Add the parsley and toss again.
Serve immediately.
From the files of DEEANNE