"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spicy Eggplant Pasta Recipe

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This recipe for Spicy Eggplant Pasta, by , is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Harder
Added: Saturday, October 10, 2009


1 medium eggplant - cubed (approx. 1")
1 pint cherry or grape tomatoes (chefs choice)
3 whole garlic cloves
1 tsp. salt and pepper
1 tsp. red pepper flakes
1/4 c. fresh torn mint leaves
1/4 c. toasted pine nuts
1 lb. rigatoni
3 tbsp. extra virgin olive oil
1/2 c. grated Parmesan (optional)

1. combine eggplant, tomato, garlic, 2 tbsp. EVOO, salt and pepper, ad red pepper flakes
2. spread evenly on baking sheet and roast @ 400 for 35 minutes, until eggplant is golden
3. roast pine nuts in saute pan (8 minutes or less)
4. cook pasta, drain, and set aside
put roasted veggies, 1 tbsp. EVOO, and mint in food processor and pulse until smooth
5. toss sauce with pasta and top with Parmesan and pine nuts




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