Vegetarian Homestyle Cooking--Spicy Eggplant Pasta

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* Exported from MasterCook *

 

Spicy Eggplant Pasta

 

Recipe By :Vegetarian Homestyle Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Homestyle Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces rigatoni

OR similar pasta -- (6 cups cooked)

1 small eggplant -- peeled & cubed*

2 tablespoons olive oil

2 cloves fresh garlic -- minced

2 cups chopped fresh tomatoes -- (or canned)

1 teaspoon crushed red pepper

1/2 teaspoon salt

1/4 cup fresh parsley

1/4 cup chopped scallion (or onion)

 

Put the water on to boil for the pasta and begin chopping the vegetables.

Steam the eggplant separately, until soft. Cook and drain the pasta.

 

In a large saucepan, saute the garic in the oil and add remaining

ingredients. Toss all ingredients together and heat thoroughly.

 

 

 

 

Copyright:

" 1998 "

 

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Per serving: 285 Calories (kcal); 6g Total Fat; (17% calories from fat); 9g

Protein; 50g Carbohydrate; 0mg Cholesterol; 191mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : *You can leave the skin on the eggplant if you like. But some

skins are a little bitter; it may be best to peel it. Slice the eggplant

first, then lightly salt and press by placing a plate over the slices in

the sink. Let the juices drain while you prepare the water for the pasta

and prepare tomatoes and garlic. Then rinse the eggplant slices before

chopping.

 

 

 

 

 

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