Penne With Eggplant
|Penne pasta||1 Pound (Use Quill-Shaped Pasta)|
|Olive oil||4 Tablespoon|
|Eggplant||1 1⁄2 Pound, peeled and cut into 1-inch cubes (Use A Medium To Large Sized Piece)|
|Garlic||4 Clove (20 gm), finely chopped|
|Canned italian plum tomatoes||35 Ounce, drained and coarsely chopped (1 Can)|
|Dried hot red pepper flakes||1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (Or Use According To Taste)|
|Freshly ground black pepper||To Taste|
|Chopped italian parsley||1 1⁄2 Tablespoon (Preferably Use Italian)|
|Freshly grated parmesan cheese||2 Ounce|
1. In a large saucepan or pot, bring salted water to a rapid boil.
2. In a large non stick skillet, heat half the oil over moderate high heat.
3. To the hot oil, add the half the eggplant cubes and sauté until soft and lightly browned.
4. Use a slotted spoon to remove onto a platter.
5. Heat remaining oil, sauté remaining eggplant and remove to the plate. Keep aside to be added later.
6. To the oil remaining in the skillet, add and sauté the garlic until it is limp and lightly browned.
7. Stir in the tomatoes, pepper flakes and seasonings.
8. At this time, to the boiling water, add the penne and let boil for about 12 to 15 minutes until cooked al dente or tender crisp.
9. When done, drain and tip into a serving dish.
10. Return the eggplant to the skillet and toss to coat with the tomato mixture.
11. Reduce the flame and cook the sauce for 10 to 15 minutes, stirring frequently, until it has thickened and the eggplant is soft and slightly mushy.
12. Spoon the sauce over the pasta in the serving dish.
13. Sprinkle generously with parsley, and toss until well mixed.
14. Serve the pasta hot with grated Parmesan cheese passed separately if you like.