Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Eggplant
1 lb Penne or rigatoni
2 c Tomato sauce
6 cl Garlic -- minced
3 tb Capers -- rinsed and chopped
1 pn Red pepper flakes
3 ts Dried oregano or basil
Salt and pepper
2 Red or green peppers -- diced,
- roasted (optional)
Preheat oven to 450°F. Prick eggplant, place on baking sheet and
roast about 45 minutes, turning occasionally, until eggplant is
tender but not falling apart. When cool enough to handle, peel and
dice pulp. Place in colander to drain any bitter juices; discard
skin. Cook pasta. Warm tomato sauce in large saute pan. Add eggplant
and remaining ingredients and warm through. Season to taste; toss
pasta with sauce to serve.
