Summer Pasta Sauce From Contemporary Cuisine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant, unpeeled and cubed to bite size
1 lbs: Tomatoes, fresh, chopped
4: Garlic cloves, chopped
1/2 cup: Basil, fresh coarsely chopped and packed
1 cup: Oil, olive
1 lbs: Pasta shells,
Salt and pepper to taste,
Directions:
Sprinkle cubes of eggplant with salt and let stand 30 minutes to
drain. Rinse, dry and saute in 1/2 cup Oil, olive until tender.
(Cover and place over low heat for part of cooking time to minimize
moisture loss and limit need for additional oil.) Do not overcook.
Chill. Add to the eggplant the tomatoes, garlic, basil leaves,
remaining Oil, olive and salt and pepper. Cover bowl and refrigerate
for at least 2 hours. When ready to serve cook pasta shells in
boiling water until al dente. Drain and place in serving bowl.
Immediately add sauce from refrigerator. Toss and serve.
============================> Nutrition <=====================
Calories: 844 Protein (%): 22 Protein
(grams): 15 Vitamin A (%): 10 Carbohydrate (grams): 71
Vitamin C (%): 44 Cholesterol (milligrams): 82 Riboflavin (%): 34
Sodium (milligrams): 309 Niacin (%): 24 Fat (grams):
57 Thiamine (%): 60 Unsaturated (grams): 46 Calcium (%): 8 Saturated
(grams): 8 Iron (%): 32
=========================> Notes and Credits <===================
Preparation: saute Cuisine: Italian
Source: Contemporary Cuisine Food Group: Vegetable Meals:
dinner Courses: Main Temperature: hot Shared by Dorothy Hair 7/94
Source from luhu.jp
drain. Rinse, dry and saute in 1/2 cup Oil, olive until tender.
(Cover and place over low heat for part of cooking time to minimize
moisture loss and limit need for additional oil.) Do not overcook.
Chill. Add to the eggplant the tomatoes, garlic, basil leaves,
remaining Oil, olive and salt and pepper. Cover bowl and refrigerate
for at least 2 hours. When ready to serve cook pasta shells in
boiling water until al dente. Drain and place in serving bowl.
Immediately add sauce from refrigerator. Toss and serve.
============================> Nutrition <=====================
Calories: 844 Protein (%): 22 Protein
(grams): 15 Vitamin A (%): 10 Carbohydrate (grams): 71
Vitamin C (%): 44 Cholesterol (milligrams): 82 Riboflavin (%): 34
Sodium (milligrams): 309 Niacin (%): 24 Fat (grams):
57 Thiamine (%): 60 Unsaturated (grams): 46 Calcium (%): 8 Saturated
(grams): 8 Iron (%): 32
=========================> Notes and Credits <===================
Preparation: saute Cuisine: Italian
Source: Contemporary Cuisine Food Group: Vegetable Meals:
dinner Courses: Main Temperature: hot Shared by Dorothy Hair 7/94
Source from luhu.jp