Pasta With Roasted Eggplant & Tomato Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
1/2 lbs: Penne, rigatoni or pasta shells
1 1/2 cup: Tomato sauce,
4: Garlic cloves, finely minced
2 tbsp: Capers, rinsed and coarsely chopped
pn Hot red pepper flakes,
2 tsp: Dried oregano,
Salt and pepper,
Directions:
Preheat the oven to 450 degrees.
Prick the eggplant in a few places with a knife. Place on a baking
sheet and roast for about 40 minutes, turning occasionally for even
cooking, 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 largepot of salted water to a boil. Drop in the pasta and
stir the eggplant and the rest of the ingredients and warm through.
season to taste. Adjust salt, pepper, and hot red pepper. If the
tomatoes are tart, add a pinch of sugar to compensate. When the
pasta is al dente, drain and toss with the sauce.
Serve at once.
From DEEANNEs recipe files
Source from luhu.jp
Prick the eggplant in a few places with a knife. Place on a baking
sheet and roast for about 40 minutes, turning occasionally for even
cooking, 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 largepot of salted water to a boil. Drop in the pasta and
stir the eggplant and the rest of the ingredients and warm through.
season to taste. Adjust salt, pepper, and hot red pepper. If the
tomatoes are tart, add a pinch of sugar to compensate. When the
pasta is al dente, drain and toss with the sauce.
Serve at once.
From DEEANNEs recipe files
Source from luhu.jp