*  Exported from  MasterCook  *
 
                         PENNE WITH EGGPLANT SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Pasta
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Penne (short, tubular pasta
                         -with pointed tips--vegan
                         -versions are available)
    5       tb           Olive oil
    1       md           Eggplant -- peeled and diced
    4                    Garlic cloves -- minced
      1/4   ts           Dried red pepepr flakes
   35       oz           Imported plum tomatoes
                         -roughly chopped and drained
      1/2   ts           Salt
                         Pepper to taste
    1 1/2   tb           Parsley, fresh -- minced
 
    Set all of the ingredients in front of you near the
   stove.
   
    Bring alarge pot of water to a boil. Add thepenne and
   cook until al dente-tender yet slightly firm to the
   bite, about 12-15 mintues.
   
    While the water is being broght to a boil you can
   begin the sauce. In a large skillet heat 2 tbs of the
   oil over medium-high heat until hot but not smoking.
    Add half of the eggplant and cook until almost tender.
    Toss freuently and do not add any more oi; just keep
   tossing if the eggplant begins to stick. When done
   remove onto a platter. Add 2 more tablespoons of oil
   and repeat with the remaining eggplant.
   
    Add the tomatoes,salt and pepper, and bring to a boil.
    Add the eggplant and cook until the sauce is
   thickened and the eggplant is tender, about 7-10
   minutes. Keep the sauce hot over low heat if the pasta
   is not done yet.
   
    Drain the pasta in a colander. Return it to the pot
   or a warm serving bowl and add the sauce. Toss. Add
   the parsley and toss again. Serve immediately.
   
    From the files of DEEANNE
  
 
 
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