*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Eggplant
      1/2   lb           Penne, rigatoni or pasta
    1 1/2   c            Tomato sauce
    4                    Garlic cloves -- finely minced
    2       tb           Capers -- rinsed and coarsely
            pn           Hot red pepper flakes
    2       ts           Dried oregano
                         Salt and pepper
    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 DEEANNE’s recipe files
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