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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spicy combination of eggplant and tomatoes is a classic Sicilian pasta dish. Ingredients:
2 tablespoons olive oil |
1 cup diced onion |
4 garlic cloves, minced |
5 cups cubed peeled eggplant (about 1 pound) |
1 1/2 teaspoons crushed red pepper |
2 cups chopped spinach |
2 cups chopped seeded tomato |
1/2 cup water |
2 tablespoons chopped fresh basil |
1/4 teaspoon salt |
1 (8-ounce) can tomato sauce |
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes. Add eggplant and red pepper; sauté 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese.
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