Fettuccine with Eggplant Sauce

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Fettuccine with Eggplant Sauce

Source: The Quick and Easy Vegetarian Cookbook (adapted)

 

1 large eggplant (1 1/2 lbs) -- may substitute zucchini

2 Tbs extra-virgin olive oil

1/2 cup chopped onion or scallions

3 cloves garlic, minced

1/2 lb fettuccine

1/2 tsp cumin

coarsely ground pepper to taste

1 16-oz can pea beans

1/3 cup slivered almonds

 

Wash eggplant; then slash skin lengthwise and twice across. This will

make it easy to remove flesh after broiling. Broil for 15 minutes.

 

At medium heat, saute the onions for 2 minutes in 1 tablespoon of the

olive oil; add garlic and saute for 1 minute. Scoop eggplant flesh from

its skin and combine it with the onions and garlic.

 

Boil fettuccine according to package directions.

 

With spoon, mix 1 tablespoon of olive oil, lemon juice, and cumin with

eggplant to make sauce.

 

Drain and rinse beans, heat, and add to drained fettuccine. Add sauce

and stir well. Serve with sprinkle of almonds. For a final

decorative touch, garnish with strips of red bell pepper. Serves 3-4.