Recipe - Mediterranean Pasta With Eggplant And Peppers

1 cup Raw walnut halves
8 ounce Dried cartwheel or fusilli
pasta
2 ounce Asiago or ParmesanReggiano
cheese
3 Bell peppers
4 Japanese eggplant or 1 globe
eggplant
2 tablespoon Extra virgin olive oil
4 Sprigs basil; (optional)

MARINADE
One fourth cup Extra virgin olive oil
One half cup Chicken stock
1 tablespoon Minced lemon zest
2 tablespoon Freshly squeezed lemon juice
6 Cloves garlic; finely minced
One half cup Chopped parsley
One fourth cup Chopped basil leaves
1 tablespoon Red peppercorns
1 teaspoon Asian chili sauce
One half teaspoon Salt

Preheat the oven to 325 F. Toast the nuts for 15 minutes. Set aside the
pasta and cheese. Stem and see the peppers, then cup into 2 inch wide
strips. Stem the eggplant, then cut lengthwise into 1/4" wide slices. Place
the vegetables in a large bowl. Set askde the 2 tbsps. of olive oil and
basil sprigs. In a small bowl combine all the ingredients for the marinade.
Stir; pour over the vegetables. Toss the vegetables until well coated.
Marinde for 3060 minutes at room temperature. Grill the vegetabes over
medium heat on an outdoor gas or charcoal grill or on an indoor grill until
they are softened slightly and acquire light grill marks. During cooking,
brush a little marinade over the vegetables. When done cut the vegetables
into 1" wide pieces. Refrigerate. Save the remaining marinade. Grate the
cheese, about One half cup. Cut the basil sprigs into slivers and sprinkle over
pasta. bring 4 quarts of water to a boil. Cook pasta until al dente or to
desired doneness. Drain well. Combine vegetables, leftover marinade and
pasta. Top with cheese and serve.

Serves 4 as a side dish or 2 as a main dish.

Recipe from Hot Pasta by Hugh Carpenter and Teri Sandison, '96.

Recipe by: CompuCOOK machine in Krogers Supermarket

Posted to MCRecipe Digest V1 #1010 by Roberta Banghart
bobbi744@sojourn.com on Jan 14, 1998