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Title: Penne with Eggplant Sauce
Categories: Vegetarian Vegan Pasta Main
Yield: 4 Servings
1 | lb | Penne (short; tubular pasta with pointed tips--vegan version |
5 | tb | Olive oil |
1 | md | Eggplant; peeled and diced |
4 | Garlic cloves; minced | |
1/4 | ts | Dried red pepepr flakes |
35 | oz | Imported plum tomatoes roughly chopped and drained |
1/2 | ts | Salt |
Pepper to taste | ||
1 1/2 | tb | Parsley, fresh; minced |
Set all of the ingredients in front of you near the stove.
Bring alarge pot of water to a boil. Add thepenne and cook until al dente-tender yet slightly firm to the bite, about 12-15 mintues.
While the water is being broght to a boil you can begin the sauce. In a large skillet heat 2 tbs of the 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 2 more tablespoons of 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 7-10 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.
From the files of DEEANNE
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