Penne with eggplant sauce

Yield: 4 servings

Measure 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 \N Garlic cloves; minced
¼ teaspoon Dried red pepepr flakes
35 ounces Imported plum tomatoes; roughly chopped and drained
½ teaspoon Salt
\N \N Pepper to taste
1½ tablespoon Parsley, fresh; minced

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

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