[CH] Recipe - Penne with Eggplant
Rob L (rlusk12@earthlink.net)
Mon, 11 Feb 2002 22:40:51 -0800
Thought I'd come out of lurk mode and post what we had for dinner. I've had
my head burried in the books for way too long. Problem is there is no end in
sight.
Opened the fridge tonight and there was an eggplant staring at me. I'm not
a huge fan (the wife loves em- she must have bought it), but
there it was and well hunger is hunger. It came out quite nice so here it
is.
On a side note, I've been working on putting all the chile-head recipes
(from 97 till now) in mastercook format. There are around 2000 recipes
total (1/5th of em are Dougs), and I'm sure there are a few hundred more to
go. I'll have it up on the site for you all to access fairly soon (once mid
terms are over). ...
* Exported from MasterCook *
Penne with Eggplant
Recipe By :Robert Lusk
Serving Size : 0 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Eggplant -- peeled, cut into 1/2 inch cubes
1/2 Large Onion -- Cut into large chunks
3 Tomatoes (if using roma double amount) -- Cut into
1" cubes
4 Cloves garlic -- sliced paper-thin
1 Tablespoon Fresh Herbs (Parsley, oregano, thyme)
2 Tablespoons Olive oil
2 teaspoons Red chile flakes (or chile of choice)
Kosher salt and fresh pepper
1 Pound Penne pasta
Place eggplant in collander, generously salt, weight with a plate. Let sit 1
hour.
Heat olive oil and add eggplant. Cook on med-high for a few minutes .
Eggplant should still be slightly firm. Keep the pan moving to avoid the
eggplant from sticking. Remove from pan and set aside.
Add a bit more olive oil to the pan and add the garlic, and red chile. Sweat
for a minute. Add onion and cook till onion begins to take on some color.
Add chopped tomatoes and herbs. Cook until tomatoes are heated through and
release some of their juice, about 2 minutes. Return cooked eggplant to pan,
heat through, add drained pasta and toss.
I guilded the lilly and added some shaved parmesian cheese on top of each
plate.
Copyright:
"The Riverside Kitchen - PepperFool"
CH-eers
Rob Lusk
http://www.pepperfool.com
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