RIG: Eggplant and Peppers with Rigatoni
Source of Recipe
366 Delicious Ways to Cook Pasta with Vegetables by Dolores Riccio
* Exported from MasterCook *
Eggplant and Peppers with Rigatoni
Recipe By : Dolores Riccio
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant (1 to 1-1/4 lbs)
3 tablespoons olive oil
1/2 red bell pepper -- seeded and cut
-- into strips
2 garlic cloves -- minced
1/2 cup vegetable or chicken broth
or
1/2 cup juice from tomatoes
1 pound fresh plum tomatoes
or
5 canned plum tomatoes -- quartered and seeded
2 tablespoons chopped fresh marjoram
or
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces rigatoni (1/2 pound)
1/2 cup Asiago cheese -- coarsely grated
Peel and slice the eggplant. Salt it and allow it to drain in a colander for a half hour or more. Rinse, drain, and pat the eggplant slices dry in a towel. Cut the slices into 1/2-inch strips,
In a 12-inch skillet, heat the oil until it's quite hot and stir-fry the bell peppers and eggplant over medium-high heat until they begin to soften. Add the garlic during the last minute. Add the broth or juice and tomatoes and continue cooking until the vegetables are very tender, 20 minutes. Season with the marjoram, salt, and pepper.
Meanwhile, cook the rigatoni according to package directions and drain. Spoon it into a large serving dish. Add the vegetables and cheese and toss to blend.
424 calories, 14 gm protein, 16 gm fat, percent of calories from fat 34%, 16 mg cholesterol, 6 gm dietary fiber, 467 mg sodium, 177 mg calcium
Source:
"366 Delicious Ways to Cook Pasta with Vegetables"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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