Cooking Recipe Pasta With Tomato~ Eggplant~ & Pine Nuts
Recipe Ingredients
4 tb
Olive oil; divided
1 md
Eggplant (1-1/4 lb); diced
1 lg
Onion; chopped
2 tb
Garlic; chopped
1
Can (28 oz) whole tomatoes
1 ts
Salt
1/2 ts
Freshly ground pepper
1/4 c
Pine nuts (pignolis);
-toasted
1/4 c
Fresh parsley; chopped
1 lb
Rigatoni or
Pasta shape of your choice
-cooked according to package
-directions and well drained
Directions
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the eggplant and cook, stirring occasionally, until golden and
tender 6-7 minutes. Transfer to a serving bowl.
Add the remaining olive oil and the onion to the skillet and cook for
5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the
tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes,
for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and
hot pasta in a large serving bowl. Makes about 6 servings.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com