Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 I called this Pasta Aubergine Al'Parmesan, (mainly to get it past the kids - if I told them it was eggplant, they'd say, EEEEW!!!) Easy and fast, I made it up as I went along! 1 med eggplant, peeled and chopped 1/2 onion, chopped 2 spoonfuls of minced garlic 1 can (15 oz) diced tomatoes a good splash of balsamic vinegar 2 good pinches of seasoned salt (I make my own, but I guess any would do, even just plain salt) a pinch of crushed red pepper flakes parsley a pound of cooked pasta (I used penne) lightly coat a large saute pan with panspray, saute the eggplant,garlic and onion with the pepper flakes (I thought GimmeLean " sausage " would be good here, too)till tender, adding a bit of water as necessary. Add tomatoes, salt, balsamic and parsley. simmer till eggplant is very soft, maybe 10-15 minutes. (long enough to go pick up the kids from karate)then toss with the cooked pasta. I think I needed to add a little water, maybe 1/2 cup. Serve with parmesan if you're lacto, or veggie parm. Very tasty! ______________ Sent via the WebMail system at email.dnet.net Quote Link to comment Share on other sites More sharing options...
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