Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Penne (short, tubular pasta
-with pointed tips--vegan
-versions are available)
5 tb Olive oil
1 md Eggplant -- peeled and diced
4 Garlic cloves -- minced
1/4 ts Dried red pepepr flakes
35 oz Imported plum tomatoes
-roughly chopped and drained
1/2 ts Salt
Pepper to taste
1 1/2 tb 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.
