Recipe - Penne With Eggplant Sauce

1 pound Penne (short, tubular pasta
with pointed tipsvegan
versions are available)
5 tablespoon Olive oil
1 md Eggplant; peeled and minced
4 Garlic cloves; minced
One fourth teaspoon Dried red pepepr flakes
35 ounce Imported plum tomatoes;
roughly chopped and drained
One half teaspoon Salt
Pepper to taste
1 One half tablespoon Parsley, fresh; minced

Set all of the ingredients in front of you near the stove.

Bring alarge pot of water to a boil. Add thepenne and cook until al
dentetender yet slightly firm to the bite, about 1215 mintues.

While the water is being broght to a boil you can begin the sauce. In a
large skillet heat 2 tbs of the oil over mediumhigh heat until hot but not
smoking.
Add half of the eggplant and cook until almost tender.
Toss freuently and do not add any more oi; just keep tossing if the
eggplant begins to stick. When done remove onto a platter. Add 2 more
tablespoons of oil and repeat with the remaining eggplant.

Add the tomatoes,salt and pepper, and bring to a boil.
Add the eggplant and cook until the sauce is thickened and the eggplant is
tender, about 710 minutes. Keep the sauce hot over low heat if the pasta
is not done yet.

Drain the pasta in a colander. Return it to the pot or a warm serving bowl
and add the sauce. Toss. Add the parsley and toss again. Serve immediately.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini