eggplant pasta

[Guest guest]

Ive made similar dishes to this recipe. eggplant plus pesto served with pasta.

or couscous! I posted the mediterranean pesto yesterday.

 

I've tried eggplant with sundried tomato pesto, traditional basil, with

pistachio and cilantro etc .

 

I don't usually bother salting eggplant.

 

pat

 

 

 

 

* Exported from MasterCook *

 

Eggplant Pasta Sauce

 

Recipe By :Pestos! by Dorothy Rankin

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

3/4 pound small thin-skinned japanese eggplant

(or substitute peeled, larger eggplants)

salt

3 tablespoons olive oil

1/4 cup Mediterranean pesto

4 leeks

1 cup Italian crushed tomatoes

salt and freshly ground pepper

 

Cut eggplant in 1/2-inch cubes (about 3-1/2 to 4 cups). Sprinkle the cubed

eggplant with salt and let it drain in a colander for 30 minutes. Press out as

much moisture as possible and dry in a towel.

 

Clean leeks; include some light green stem, roughly chopped (about 2 cups).

 

Heat the olive oil and pesto in a large saute pan. Add the eggplant cubes and

saute, stirring frequently, for 3 to 4 minutes. Add the leeks and continue to

saute over low heat. You can add a few tablespoons of water to keep the eggplant

from scorching and partially cover the pan. When the leeks start to become

tender, add the crushed tomatoes. Cook for 3 to 5 minutes. Taste for seasoning.

Serve hot.

 

S(Edited by):

" Hanneman (kitpath) on 29-Aug-2001 "

Copyright:

" © 1985 Crossing Press ISBN 0-89594-180-5 "

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Per Serving (excluding unknown items): 257 Calories; 18g Fat (58.9% calories

from fat); 6g Protein; 22g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol;

204mg Sodium. Exchanges: 1/2 Lean Meat; 4 Vegetable; 3 Fat; 0 Other

Carbohydrates.

 

NOTES : A whole-wheat pasta, such as fusilli or small shells, complements this

pungent, rich eggplant sauce nicely. The sauce can be made a day ahead for a

good meld of flavors. Serve over hot pasta with Parmesan cheese on the side.

 

Nutr. Assoc. : 3234 0 0 0 4449 0 227 0

 

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