Guest guest Posted June 25, 1999 Report Share Posted June 25, 1999 * Exported from MasterCook * Spicy Eggplant Pasta Recipe By : Vegetarian Homestyle Cooking Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Homestyle Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces rigatoni OR similar pasta -- (6 cups cooked) 1 small eggplant -- peeled & cubed* 2 tablespoons olive oil 2 cloves fresh garlic -- minced 2 cups chopped fresh tomatoes -- (or canned) 1 teaspoon crushed red pepper 1/2 teaspoon salt 1/4 cup fresh parsley 1/4 cup chopped scallion (or onion) Put the water on to boil for the pasta and begin chopping the vegetables. Steam the eggplant separately, until soft. Cook and drain the pasta. In a large saucepan, saute the garic in the oil and add remaining ingredients. Toss all ingredients together and heat thoroughly. - - - - - - - - - - - - - - - - - - NOTES : *You can leave the skin on the eggplant if you like. But some skins are a little bitter; it may be best to peel it. Slice the eggplant first, then lightly salt and press by placing a plate over the slices in the sink. Let the juices drain while you prepare the water for the pasta and prepare tomatoes and garlic. Then rinse the eggplant slices before chopping. Quote Link to comment Share on other sites More sharing options...
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