Recipe - Marinara Eggplant With Pasta

2 teaspoon Olive Oil
1 Onion; Coarsely Chopped
2 Cloves Garlic; Peeled and
Minced
1 Eggplant; (About 1 lb.);
minced
Salt & Pepper to Taste
2 cup Prepared Marinara Sauce
1 Red Bell Pepper; Diced
3 tablespoon Fresh Basil; Chopped
Three fourths pound Penne Pasta
One half cup Feta Cheese; Crumbled or
One fourth cup Parmesan Cheese; Freshly
Grated

The eggplant is most likely a native of India and has been cultivated as a
food crop for a very long time. It's a member of the nightshade family,
making it a cousin to the tomato, the potato and peppers. The eggplant has
a sorted history due to its poisonous distant relative, nightshade.

If you feel better about soaking the eggplant in saltwater prior to
preparing it, go ahead and do so, although today's cultivated eggplants are
harmless. (Note the lack of warning labels at the produce department.)
Don't miss out on preparing this delicious Pasta Great because of a
historical misnomer for the eggplant. Remember, you can't pick your
relatives, but you can pick an eggplant!

Place a large kettle of salted water on to boil. Put olive oil in a large
skillet and warm over medium heat. Add onion and garlic and saute, stirring
constantly until soft, about 4minutes. Add eggplant and cook, stirring
often, for another 2minutes more. Season with salt and pepper. Stir in
Marinara sauce and bring mixture to a simmer. Cover and cook, stirring
occasionally, until the eggplant is tender, approximately 20minutes. Add
bell pepper and basil, cover and cook at least 5minutes more.

Meanwhile, cook pasta in boiling water until al dente, about 8 to
10minutes. Drain pasta thoroughly and toss with sauce. Sprinkle with
cheese and serve.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 18, 1998