Thursday, August 22, 2013

Pasta with Eggplant, Tomatoes and Peppers

Adapted from For Love of the Table

  • 4 tablespoons olive oil
  • 1 pound eggplant, cut into 3/4 inch pieces
  • 3 green peppers, cut into 3/4 inch pieces
  • 2 pounds tomatoes (about 5) peeled and chopped with juices
  • 1/2 teaspoon red chili pepper flakes
  • salt
  • 1 box (13.25 ounce) whole grain rotini

  • Heat 2 tablespoons oil in deep skillet over medium-high heat until very hot
  • Add eggplant and cook for several minutes, stirring occasionally, until browned on all sides; remove to plate
  • Add remaining 2 tablespoons oil and heat
  • Add tomato with juices and maintain a rapid simmer, stirring occasionally, about 10 minutes
  • Return eggplant to the pan with peppers, salt and red chili pepper flakes
  • Cover and simmer gently until the peppers are tender, about 1 hour
  • Just before the sauce is ready, cook pasta according to package directions
  • Add cooked pasta to the sauce and combine

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