Roasted Eggplant over Pasta
List of Ingredients
1 medium Eggplant
1/2 lb Penne, rigatoni or shells
1 1/2 cup Tomato sauce
4 Garlic cloves, finely minced
2 Tbs Capers, rinsed and coarsely-chopped
Hot red pepper flakes, to taste
2 tsp Dried oregano
Salt and pepper, to taste
Prick the eggplant in a few places with a knife and place on a greased baking sheet. Roast for about 40 minutes at 450 degrees F, turning occasionally 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 large pot of salted water to a boil and drop in the pasta and stir the eggplant and the rest of the ingredients and warm through. Add salt, pepper, and hot red pepper to taste. If the tomatoes are tart, add a pinch of sugar.
When the pasta is al dente, drain and toss with the sauce; serve at once.Recipe
|
|
member logon
