"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pasta with Eggplant, by Ann Marie Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Eggplant zucchini tomatos onions garlic celery bay leaf basil green pitted olives small can tomato paste olive oil red wine vinegar thyme oregano crushed red pepper flakes salt and pepper
Cube and salt the eggplant, coat baking dish with oil and bake 20 min covered 350º. Meanwhile in a skillet, coat with oil and cook onion and garlic until tender, add all other ingredients until tender then add the eggplant another 20 min. Serve over your favoite pasta and sprinkle with grated cheese
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