Guest guest Posted February 12, 2002 Report Share Posted February 12, 2002 Recipe Name: PENNE WITH EGGPLANT SAUCE Servings: 4 Comments: 1 Pound(s) Penne (short, tubular pasta -with pointed tips--vegan -versions are available) 5 Tablespoon(s) Olive oil 1 Medium Eggplant; peeled and diced 4 Garlic cloves; minced 1/4 Teaspoon(s) Dried red pepepr flakes 35 Ounce(s) Imported plum tomatoes; -roughly chopped and drained 1/2 Teaspoon(s) Salt Pepper to taste 1 1/2 Tablespoon(s) 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. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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