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Name: Penne with Eggplant Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Penne (short, tubular pasta; 4 Garlic minced; Black Pepper to taste; 1 1/2 tb Parsley, fresh; minced; 1 md Eggplant; peeled and diced; 1/2 ts Salt; 35 oz Imported plum tomatoes;; 1/4 ts Dried red pepepr flakes; 5 tb olive oil

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INGREDIENTS

1 lb Penne (short, tubular pasta
4 Garlic ; minced
Black Pepper ; to taste
1 1/2 tb Parsley, fresh; minced
1 md Eggplant; peeled and diced
1/2 ts Salt
35 oz Imported plum tomatoes;
1/4 ts Dried red pepepr flakes
5 tb olive oil

INSTRUCTIONS

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

NOTES

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Penne with Eggplant Sauce

1 lb Penne (short, tubular pasta
4 Garlic minced
 Black Pepper to taste
1 1/2 tb Parsley, fresh; minced
1 md Eggplant; peeled and diced
1/2 ts Salt
35 oz Imported plum tomatoes;
1/4 ts Dried red pepepr flakes
5 tb olive oil

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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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 4 Servings

Calories: 44
Calories from Fat: 38 (86%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 21.8mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.2g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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