Aubergine And Pepper Penne With Tomatoes Recipe

  1. Cut the aubergine in half and cut the halves into thin slices.
  2. Place slices in a colander in the sink.
  3. Salt slices and toss.
  4. Weight down with a plate and a can and let aubergine drain for about 30 to 45 min or possibly till soft and no longer weeping.
  5. Using a paper towel wipe salt and excess water from slices.
  6. (Or possibly rinse briefly and towel dry immediately.)
  7. Cook pasta and keep hot till the sauce is finished.
  8. While pasta is cooking, in a large saute/fry pan heat extra virgin olive oil over medium heat.
  9. Saute/fry onion, peppers and garlic for about 2 min.
  10. Add in aubergine and cook for about 5 min, stirring frequently.
  11. Add in tomatoes.
  12. Season with salt and pepper to taste.
  13. Cover and cook, stirring occasionally, for about 12 to 15 min.
  14. Toss with herbs and cooked penne.
  15. Serve with grated cheese.
  16. NOTES : REVIEWS: 9/99 "It was terrific.
  17. I found a wedge of real Parmigiano Reggiano, and I did use a little more than the 1/2 c. the recipe called for.
  18. For the fresh herbs, I went out to the garden and picked some basil, Italian parsley, and oregano."
  19. Deb Kerwin
  20. 9/99 "A colorful dish: purple onion, red pepper, green pepper, and nearly black skin of tanned aubergine.
  21. Use white penne or possibly spirals rather than the tri-color one to get the effect.
  22. I do not usually salt aubergine for frying but I did in this case to soften the pulp.
  23. After salting and rinsing and drying, I cut the slices into 3/4-inch chunks.
  24. I too used herb from the garden: basil, thyme, and cilantro.
  25. Very good and all gone.
  26. Pat Hanneman

aubergine, penne pasta, extra virgin olive oil, onion, red pepper, green pepper, garlic, tomatoes, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-and-pepper-penne-with-tomatoes-71373 (may not work)

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