Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Ornish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1/2 lb Penne, rigatoni or pasta
-shells
1 1/2 c Tomato sauce
4 Garlic cloves -- finely minced
2 tb Capers -- rinsed and coarsely
-chopped
pn Hot red pepper flakes
2 ts Dried oregano
Salt and pepper
Preheat the oven to 450 degrees.
Prick the eggplant in a few places with a knife.
Place on a baking sheet and roast for about 40
minutes, turning occasionally for even cooking, until
the eggplant is tender but not falling apart. When the
eggplant is cool enough to handle, peel it and dice
the pulp. Place the pulp in a colander to drain away
any bitter juices. Discard the skin.
Bring a largepot of salted water to a boil. Drop in
the pasta and stir the eggplant and the rest of the
ingredients and warm through. season to taste. Adjust
salt, pepper, and hot red pepper. If the tomatoes are
tart, add a pinch of sugar to compensate. When the
pasta is al dente, drain and toss with the sauce.
Serve at once.
