Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pasta Con Salsa Di Melanzane (Pasta with Spicy Eggplant Sauce)

Pasta - Pasta - red - -

INGREDIENTS

450 grams / 1 pound penne rigate or other favourite pasta
2 tablespoon extra virgin olive oil
675 grams / 1 1/2 pounds eggplant, cut into large dice (remove skin)
8 large cloves garlic, minced
1/2 teaspoon dried red pepper flakes
900 grams / 2 pounds ripe plum tomatoes, chopped or 790 grams / 28 ounces canned diced tomatoes and juice
1 teaspoon salt
1/2 teaspoon unrefined sugar
1/4 cup chopped fresh Italian parsley
Optional: soy parmesan cheese

METHOD

Put a large pot of salted water for the pasta.

Broil the eggplant chunks on both sides in the oven broiler until softened. Set aside.

In a large, non-stick or lightly oiled pot, heat the olive oil and saute the garlic and red pepper flakes lightly. Add the tomatoes, broiled eggplant, salt and sugar. Simmer over medium high heat and begin cooking the pasta.

Drain the pasta when it's done, and add the parsley to the sauce. Serve the sauce over the hot pasta with soy parmesan on the side.

NOTES

From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.

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