Monday, August 31, 2009


:} As pasta lover i always seek and try to discover different kind of pasta dishes and make sure i can try to cook it myself. This pasta dish im going to share is rich and strong, you can add zuccini and olives. For a lighter version use less oil, quickly toss diced eggplant in oil put under the broiler turning a couple of times til browned. Enjoy!

3-4 pcs eggplant ( cubes ), 1 cup olive oil, 2 cloves garlic ( crushed ), 1 pc. med. size green bell pepper ( sliced thinly ), 415 ml. canned italian peeled tomatoes ( strained and pulped ), salt, freshly groung black pepper, 340 gms. dried penne, 1tbsp. fresh basil ( chopped ) or 2 tbsp. fresh parsley, 1/2 cup pecorino cheese ( grated )

How to:
Place eggplant in a large colander and sprinkle with salt. Leave for at least 30 mins. for the bitter juices to be drawn out by the salt. squeeze off excess liquid before frying. In a large frying pan, heat some oil, fry the eggplant when brown set aside. Saute garlic lightly for 30 seconds, add green pepper, fry for i minute more then add tomatoes. Season to taste and simmer for 10 mins. Add eggplant and basil to the sauce. Simmer for 2 mins. set aside. Cook Penne in boiling salted water till AL DENTE, drain and add to sauce. serve with pecorino cheese.

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