From amos13soma@yahoo.com Fri Jan 18 12:21:59 2002 Date: Thu, 17 Jan 2002 12:55:01 +0000 (UTC) From: amos Newsgroups: rec.food.recipes Subject: Pasta con Salsa di Melanzane Followup-To: rec.food.cooking, rec.food.recipes Pasta con Salsa di Melanzane (Pasta with Spicy Eggplant Sauce) 450 g / 1 lb penne rigate or other favourite pasta 2 Tbsp extra virgin olive oil 675 g / 1 1/2 lb eggplant, cut into large dice (remove skin) 8 large cloves garlic, minced 1/2 tsp dried red pepper flakes 900 g / 2 lb ripe plum tomatoes, chopped or 790 g / 28 oz canned diced tomatoes and juice 1 tsp salt 1/2 tsp unrefined sugar 1/4 cup chopped fresh Italian parsley optional: Parmesan Put a large pot of salted water for the pasta. Broil the eggplant chunks on both sides in the oven broiler until softened. Set aside. In a large, non-stick or lightly oiled pot, heat the olive oil and saute the garlic and red pepper flakes lightly. Add the tomatoes, broiled eggplant, salt and sugar. simmer over medium high heat and begin cooking the pasta. Drain the pasta when it's done, and add the parsley to the sauce. Serve the sauce over the hot pasta with Parmesan on the side. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.