Wednesday 12 September 2012

Pasta with Roasted Eggplant and Tomato Sauce


Ingredients:

1 md Eggplant
1/2 lb Penne, rigatoni or pastashells
1 1/2 c  Tomato sauce
4 Garlic cloves; finely minced
2 tb Capers; rinsed and coarselychoppedpn Hot red pepper flakes
2 ts Dried oregano
Salt and pepper

Methods:

Preheat the oven to 450 degrees.
 
Prick the eggplant in a few places with a knife. Place on a baking sheetand roast for about 40 minutes, turning occasionally for even cooking,until the eggplant is tender but not falling apart. When the eggplant iscool enough to handle, peel it and dice the pulp. Place the pulp in acolander to drain away any bitter juices. Discard the skin.
 
Bring a largepot of salted water to a boil. Drop in the pasta and stir theeggplant and the rest of the ingredients and warm through. season to taste.Adjust salt, pepper, and hot red pepper. If the tomatoes are tart, add apinch of sugar to compensate.  When the pasta is al dente, drain and tosswith the sauce.

Serve at once.

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