Penne with Eggplant, Mint and Romano

1 1/2 pound eggplant, unpeeled, cut into 1-inch-thick slices
1/2 cup olive oil
3 teaspoons white wine vinegar
4 cups penne pasta
4 large garlic cloves, minced
1/2 teaspoons dried crushed red pepper
1/2 cup small fresh mint leaves
1/3 cup chopped parsley
1 cup grated romano cheese
1/4 cup pine nuts, toasted

Preheat broiler. Place eggplant on broiler pan. Brush on 1 side with 1/2 tablespoon oil. Sprinkle with salt. Broil until brown, brushing with more oil if it dries, about 2 minutes. Turn eggplant; brush with 1/2 tablespoon oil and sprinkle with salt. Broil until tender but firm enough to hold shape when cut, about 2 minutes. Remove from oven; sprinkle with vinegar. Cut into cubes. Preheat the oven to 250 degree F. Place eggplant in oven to keep warm.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Heat 1 and 1/2 tablespoons oil in heavy large skillet over low heat. Add garlic and red pepper; sauté 1 minute. Add pasta, mint and 3 tablespoons parsley and stir until pasta is coated. Remove from heat; mix in 1/3 cup cheese and eggplant. Transfer to bowl. Top with 1 tablespoon parsley, 1/3 cup cheese and nuts.

Makes 4 servings.


This recipe is a copy of the one that appeared in Bon Appetit August 1993 issue Please credit your sources
Anonymous, Location not stated.

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