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    Eggplant and Penne in Red Pepper Sauce


    Source of Recipe


    Internet

    List of Ingredients




    1 large eggplant (about a pound) cut crosswise into 1/2 inch thick rounds
    4 garlic cloves, quartered
    1 cup fresh basil leaves
    1 12-ounce jar roasted red peppers, drained
    16 ounces extra-firm tofu
    salt
    1/2 pound penne or other tubular pasta
    2 tablespoons lemon juice

    Recipe



    1. Preheat broiler. Arrange eggplant slices on a baking sheet, and place on oven's top rack. Broil until eggplant is browned, about 5 minutes. Turn slices over, and brown other side an additional 5 minutes, or until browned. Cool, and cut eggplant into 1/4-inch wide strips.

    2. Place garlic in food processor and pulse until finely minced. Add basil and pulse until minced. Add red peppers and process until smooth. Scrape sauce into a large bowl. Add tofu and combine sauce and tofu with a potato masher or large fork. Salt to taste.

    3. Bring 3 quarts of water to boil in large saucepan. Add penne and salt to taste, and cook pasta. Drain. Mix cooked pasta, sauce/tofu mixture, eggplant, and lemon juice in large bowl. Taste and adjust seasoning.

    Serves 3.


 

 

 


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