Recipe - Fusilli With Roasted Eggplant Sauce

1 One half pound Eggplant; Italian Or
Japanese
2 tablespoon Extra Virgin Olive Oil
1 cup Summer Tomato Sauce; See
Recipe
One half teaspoon Salt
One half teaspoon Freshly Ground Black Pepper
3 tablespoon Parsley; Minced
1 pound Pasta; Fusilli (Corkscrew)
2/3 cup Romano Cheese; Freshly
Grated

Preheat oven to 450 degrees. Prick eggplants with a sharp knife in a couple
of places, then place on a baking sheet or in a lowsided baking dish. Roast
until tender when pierced, 45 to 50 minutes. When cool enough to handle,
cut in half lengthwise, scrape the pulp away from the skin with a spoon and
chop pulp until reduced to a nearpuree. In a 12inch skillet, combine
chopped eggplant, olive oil, tomato sauce and salt and pepper to taste.
Cook over moderately low heat, stirring often, for 10 minutes to blend the
flavors. Stir in 2 tablespoons of the parsley.

Cook pasta in a large pot of boiling salted water until aldente. Drain,
reserving about One half cup of the cooking water. Transfer pasta to a large
warm bowl. Add sauce and toss to coat. Add all but One fourth cup cheese and toss
again, adding a little of the reserved cooking water if needed to thin the
sauceú Serve immediately on warm dishes, topping each portion with some of
the remaining cheese and parsley.
Posted to MCRecipe Digest V1 #171

Date: Sun, 28 Jul 1996 19:42:57 0400

From: TheCookie@aol.com
NOTES : There must be two dozen different ways to combine eggplant and
tomato
for pasta sauce. Here's one of my favoritesa nearpuree of
roasted eggplant
simmered in rich tomato sauce.