Penne with eggplant sauce
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Penne with eggplant sauce
  Penne    Eggplant    Vegetarian    Pasta    Sauces  
Last updated 6/12/2012 12:50:15 AM. Recipe ID 11736. Report a problem with this recipe.
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      Title: Penne with eggplant sauce
 Categories: Vegetarian, Pasta, Main dish
      Yield: 4 Servings
      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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Recipe ID 11736 (Apr 03, 2005)

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