PENNE WITH EGGPLANT AND SWEET PEPPERS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 med. eggplant, halved lengthwise and thinly sliced
12 oz. penne pasta
2 tbls. olive oil
1 sweet red pepper, diced
4 garlic cloves, finely chopped
1 can 15 oz. tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. drained capers, chopped
1/2 cup grated Parmesan cheese
2 tbsp. finely chopped fresh basil or 1 tsp. dried.
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Directions: |
Directions:1. Place eggplant in a colander in the sink. Sprinkle liberally with salt, tossing to be sure all pieces are salted. Let drain for 30 minutes. With a paper towel, wipe water and salt from slices. Squeeze slices to remove excess liquid.
2. Cook pasta in a large pot of boiling water according to pkg. directions. Drain, return to pot and keep warm.
3. Warm oil in a large nosnstick skillet over med. heat. Add red peppers and garlic, sauté for 2 minutes. Add eggplant. Cook, stirring constantly for 5 minutes. Add tomato sauce, capers, salt and pepper. Cover and cook over low heat, stirring
occasionally for 15 minutes or until the eggplant is tender. Add to the pasta and toss well. Sprinkle with cheese and basil; toss lightly. (serve with a green salad and lots of red wine!) |
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Number Of
Servings: |
Number Of
Servings:Serves 6. |
Personal
Notes: |
Personal
Notes: RECIPES FROM SUNNY
DEAR NIKKI AND JOSH,
WHEN MY GIRLS GOT MARRIED, THESE WERE SOME RECIPES THEY USED AS THEY WERE GETTING USED TO COOKING AND HAD TO COME UP WITH SOME SIMPLE MEAL PLANS. HOPE YOU FIND THESE USEFUL. REMEMBER-MAN DOES NOT LIVE BY CHIPOTLE ALONE! HAPPY HOUSEKEEPING. LOVE SUNNY 7/30/06
(one of Nikki's teaching colleagues)
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