Cooking Recipe Penne With Eggplant Sauce
Recipe Ingredients
Directions
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