*  Exported from  MasterCook  *

                        PENNE WITH EGGPLANT SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Pasta
                Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Penne (short, tubular pasta
                        -with pointed tips--vegan
                        -versions are available)
   5       tb           Olive oil
   1       md           Eggplant -- peeled and diced
   4                    Garlic cloves -- minced
     1/4   ts           Dried red pepepr flakes
  35       oz           Imported plum tomatoes
                        -roughly chopped and drained
     1/2   ts           Salt
                        Pepper to taste
   1 1/2   tb           Parsley, fresh -- minced

   Set all of the ingredients in front of you near the
  stove.
  
   Bring alarge pot of water to a boil. Add thepenne and
  cook until al dente-tender yet slightly firm to the
  bite, about 12-15 mintues.
  
   While the water is being broght to a boil you can
  begin the sauce. In a large skillet heat 2 tbs of the
  oil over medium-high heat until hot but not smoking.
   Add half of the eggplant and cook until almost tender.
   Toss freuently and do not add any more oi; 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.
  
   From the files of DEEANNE
 


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