PepperFool.com Home Back to Recipe Main Page
Penne with Eggplant
  Back To Index
    Spicy Roasted Zuchini

  • 1 Large Eggplant -- peeled, cut into 1/2 inch cubes
  • 1/2 Large Onion -- Cut into large chunks
  • 3 Tomatoes (if using roma double amount) -- Cut into 1" cubes
  • 4 Cloves garlic -- sliced paper-thin
  • 1 Tablespoon Fresh Herbs (Parsley, oregano, thyme)
  • 2 Tablespoons Olive oil
  • 2 teaspoons Red chile flakes (or chile of choice)
  • 2 teaspoons concentrated chile paste (from a tube) -optional
  • Kosher salt and fresh pepper
  • 1 Pound Penne pasta
  • Place eggplant in collander, generously salt, weight with a plate. Let sit 1 hour. Rinse off excess salt and pat dry.

    Heat olive oil and add eggplant. Cook on med-high for a few minutes . Eggplant should still be slightly firm. Keep the pan moving to avoid the eggplant from sticking. Remove from the pan and set aside.

    Add a bit more olive oil to the pan and add the garlic, and red chile. Sweat for a minute. Add onion and cook till onion begins to take on some color. Add tomato paste, chopped tomatoes and herbs. Cook until tomatoes are heated through and release some of their juice, about 2 minutes. Return cooked eggplant to pan, heat through, add drained pasta and toss.

    I guilded the lilly and added some shaved parmesian cheese on top of each plate.

    From: Robert Lusk
    Posted By: PepperFool.com
    Post Date: 02/12/02

    *BACK TO THE RECIPE PAGE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com