*  Exported from  MasterCook  *

                        Penne With Eggplant Sauce

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Penne
   5       tb           Olive oil
   1       md           Eggplant -- peeled and diced
   4       cl           Garlic -- minced
     1/4   ts           Dried red pepper flakes
  35       oz           Imported plum tomatoes --
                        - roughly chopped, drained
     1/2   ts           Salt
                        Pepper -- to taste
   1 1/2   tb           Fresh parsley -- minced

  Set all of the ingredients in front of you near the stove.
  
  Bring a large pot of water to a boil. Add the penne and cook until
  al dente-tender yet slightly firm to the bite, about 12 to
  15 mintues.
  
  While the water is being brought to a boil you can begin the sauce.
  In a large skillet heat 2 tb 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
  another 2 tb 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 to 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.
  
  Posted by: Deeanne
 

                   - - - - - - - - - - - - - - - - - -