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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lina Dominelli's Pasta w/eggplant, peppers and tomatoes Recipe

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This recipe for Lina Dominelli's Pasta w/eggplant, peppers and tomatoes is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med globe eggplant, cut into 1/2" slices
Sea salt to taste
4 ripe medium sized tomatoes, halved and seeded.
1/2 cup of olive oil
16 oz penne pasta
2 med red bell peppers, roasted, peeled and cut into thin strips
3 tbsp of red wine vinegar
1 tbsp chopped shallot
fresh ground pepper to taste
1 tbsp of chopped fresh parsley
Directions:
Directions:
Preheat broiler
Arrange eggplant in a colander, set over a plate, sprinkle with salt and let sit a minimum of a 1/2 hour.
Arrange tomato halves on a baking sheet and set under broiler until lightly browned. (approx. 5 min)
Pat eggplant slices dry.
Brush with small amount of olive oil, place under broiler until lightly browned.(approx. 5 min.) on both sides.
Preheat oven to 350º
Cut tomatoes and eggplant into 1" cubes and place in large bowl. Add peppers.
Combine the remaining olive oil, vinegar and shallots in a small bowl then add to tomato mixture. Cook pasta, drain and add to tomato mixture, toss to coat well.
Serve with Robert Mondavi Private Selection Merlot
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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