Recipe - Eggplant Pasta

3 sl Bread
2 tablespoon Olive oil
One half teaspoon Coarse ground pepper
5 Garlic cloves
Three fourths pound Italian eggplant
Salt & pepper
2 tablespoon Flour
One half cup Vegetable oil
1 One half cup Chicken stock
3 Scallions
One half pound Broad egg noodles
One fourth cup Pimento strips or roasted
peppers

Cut bread into rough crumbs in a food processor. Saute crumbs with olive
oil in frying pan over medium heat, turn continuously, until golden brown
(about 5 minutes). Stir in coarse pepper. Mince the garlic. Cut eggplant
into slices and sprinkle with One half teaspoon salt. Toss the eggplant with
flour to coat lightly.

Heat vegetable oil in frying pan over medium heat. Fry half of the eggplant
until brown (3 to 5 minutes). Repeat with remaining eggplant. Remove from
pan. In same pan cook garlic. Return eggplant to pan, add stock and simmer
over low heat 5 to 10 minutes. Cook noodles and drain. Return to hot pan,
add eggplant mixture and heat through. Add scallions and pimentos and
season to taste with salt and pepper. Sprinkle bread crumbs on each
serving. Preparation time: 45 minutes. Serves: 4.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998