[recipe] Aubergine and Pasta

[Guest guest]

Here is the recipe we had for dinner tonight. I was

inspired by a recipe I read in 'Linda McCartney's Home

Cooking' cookbook, but I altered it a bit here and there

to fit our taste. It was awesome; definately a dish I

would serve to guests. My kids picked out the eggplant,

but I sort of expected that. I am still of the mind that

it is best to offer them items they might not like to

develope their palates. Some day they will probably

like eggplant and wonder what they were thinking when

they picked them out of my dish. *lol*

 

Aubergine and Pasta

 

1 aubergine (eggplant) sliced lengthwise thinly

6 Tbs olive oil

3 cups [approx] large elbow macaroni

1 (15 oz) can of tomato sauce

2 Tbs tomato paste

2 cloves minced garlic

1 tsp dried oregano

1 tsp basil

salt and freshly ground black pepper, to taste

water or vegetable stock

8 oz sliced provolone cheese

2 Tbs butter

 

1. Heat the oil in a frying pan and brown the aubergine

slices on each side; add more oil as needed. Set them

aside on a platter.

 

2. Cook macaroni according to package directions and drain.

Return them to the pan and add the tomato sauce, tomato paste,

garlic, oregano, basil, salt and pepper and enough water or

vegetable stock to make the mixture rather moist.

 

3. In a greased casserole baking dish, start layering the pasta,

aubergine slices and cheese, ending with the pasta. Dot the top with

the butter.

 

4. Bake in a 350 degree oven for 40 minutes.

 

Yield: 4 to 6 servings

 

~ PT ~

 

The happiest is the person who suffers the least pain;

the most miserable who enjoys the least pleasure.

~ Jean-Jacques Rousseau, philosopher and author (1712-1778)