Penne with Eggplant Sauce

(1 vote)

1 pound penne
5 tablespoons olive oil
1 medium eggplant, peeled and diced
4 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
35 ounces imported plum tomatoes, roughly chopped
1/2 teaspoon salt
pepper to taste
1-1/2 tablespoons parsley, fresh, minced

Set all of the ingredients in front of you near the stove.

Bring a large pot of water to a boil. Add the penne and cook until al dente tender yet slightly firm to the bite, about 12-15 minutes. While the water is being brought to a boil you can begin the sauce.

In a large skillet heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add half of the eggplant and cook until almost tender. Toss frequently and do not add any more oil just keep tossing if the eggplant begins to stick. When done remove onto a platter.

Add 2 more tablespoons of oil and repeat with the remaining eggplant.

Add the tomatoes, salt and pepper, and bring to a boil. Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7-10 minutes. Keep the sauce hot over low heat if the pasta is not done yet. Drain the pasta in a colander. Return it to the pot or a warm serving bowl and add the sauce. Toss. Add the parsley and toss again.

Serve immediately.



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