Eggplant and Tomato Pasta


I got this recipe from Cooking Thin. It's a good show if you're never seen it (on the Food Network). Actually, I got a lot of loved recipes from this show.
I simplify this pasta dish by buying tomatoes with the seasonings already mixed in. And then I just mix the pasta in when I'm done and then divide between four Tupperware containers and toss them in my fridge. Really good pasta, trust me. I've been wanting to substitute the eggplant for zucchini; one day I'll get around to it.
*Recipe courtesy Kathleen Daelemans


1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 teaspoons sugar, optional
Salt and coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
8 ounces bow tie pasta (farfalle), cooked al dente

Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat; add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.
Makes 4 servings at 4 points each.

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