Penne with Eggplant, Mint and Romano
1 1/2 pound eggplant, unpeeled, cut into 1-inch-thick slices
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.
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
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
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