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Name: Trofie with Eggplant Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 c Flour; plus 1/2 cup; 1/2 Cuppecorino; freshly grated; 1/2 Red onion; sliced paper thin; 2 sm Japanese eggplants; in 1"; 1 sm Zucchini; in 1" dice; 1 c Pesto; 1 ts Salt; 1 3/4 c Lukewarm water; 3 tb Extra virgin olive oil from

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INGREDIENTS

2 c Flour; plus 1/2 cup
1/2 Cuppecorino; freshly grated
1/2 Red onion; sliced paper thin
2 sm Japanese eggplants; in 1"
1 sm Zucchini; in 1" dice
1 c Pesto
1 ts Salt
1 3/4 c Lukewarm water
3 tb Extra virgin olive oil from

Servings

INSTRUCTIONS

On a floured board, make a well with the 2 cups of flour. Add water to well and make dough by traditional well method. Knead 10 minutes and allow to rest 10 minutes. Place 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch saute pan, heat oil until just smoking. Add onion and cook until softened but not browned, about 4 to 5 minutes. Add eggplant and zucchini and cook until softened and light brown, about 8 to 10 minutes. Season with salt and pepper, remove from heat, and set aside. Roll dough into 1inch dowel and cut off a inch piece. To form pointed semicurl, first roll forward on pasta to form small pencil and then backward 30 degrees to the left to form squiggle. Continue with remaining dough. When ready to serve, place squiggles of pasta (trofie) into water and cook until they float. Drain well and toss into pan with eggplant. Add pesto and toss over medium heat until well coated and warmed through. Serve immediately with grated cheese. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue on Jan 10, 1998

NOTES

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Trofie with Eggplant Pesto

2 c Flour; plus 1/2 cup
1/2 Cuppecorino; freshly grated
1/2 Red onion; sliced paper thin
2 sm Japanese eggplants; in 1"
1 sm Zucchini; in 1" dice
1 c Pesto
1 ts Salt
1 3/4 c Lukewarm water
3 tb Extra virgin olive oil from

On a floured board, make a well with the 2 cups of flour. Add water to well  and make dough by traditional well method. Knead 10 minutes and allow to  rest 10 minutes.    Place 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch  saute pan, heat oil until just smoking. Add onion and cook until softened  but not browned, about 4 to 5 minutes. Add eggplant and zucchini and cook  until softened and light brown, about 8 to 10 minutes. Season with salt and  pepper, remove from heat, and set aside.    Roll dough into 1inch dowel and cut off a inch piece. To form pointed  semicurl, first roll forward on pasta to form small pencil and then  backward 30 degrees to the left to form squiggle. Continue with remaining  dough. When ready to serve, place squiggles of pasta (trofie) into water  and cook until they float. Drain well and toss into pan with eggplant. Add  pesto and toss over medium heat until well coated and warmed through. Serve  immediately with grated cheese.    Yield: 4 servings    Recipe by: MEDITERRANEAN MARIO #ME1A05    Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,  1998

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 4 Servings

Calories: 93
Calories from Fat: 92 (99%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 4mg		0 %
Potassium 20mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.6g
Protein 0.2g		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: 93

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