1 large eggplant (1 1/4 - 1 1/2 lbs), cut into 1/2 inch cubes
1/2 tsp salt
3 Tbl olive oil
4 medium garlic cloves, minced
1/4 tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 lb penne pasta
6 Tbl chopped fresh basil leaves
3 oz feta cheese, crumbled
Toss eggplant with 1/2 teaspoon salt in a medium bowl. Line a large microwave safe plate with a double layer of paper towels and spread eggplant in an even layer on plate. Microwave 10 minutes, stirring halfway through. Place the eggplant back in the bowl. Drizzle with 1 Tbl olive oil and toss to coat. Heat 1 Tbl olive oil in a 12 inch nonstick skillet over medium high heat. When the oil is beginning to shimmer with heat, but is not yet smoking, add the eggplant and sautee for 10 minutes, stirring every 2 minutes until eggplant is very brown. Remove skillet from heat and transfer eggplant to the plate and set aside. Add remaining 1 tbl olive oil, garlic, and red pepper flakes to teh skillet and cook stirring constantly for about 1 minute. Add the crushed tomatoes and return skillet to medium high heat, until sauce begins to simmer. Reduce heat to low and simmer 10 minutes, stirring occasionally. Meanwhile, bring 4 quarts of water to a boil. Add pasta and cook 11 minutes until al dente. Reserve 1/2 cup of the cooking water; drain pasta, and transfer back to cooking pot. When sauce is done simmering, add eggplant to the tomato sauce and continue to simmer for 3-5 minutes. Stir in basil; season to taste with salt. Add the sauce to the pasta, tossing to coat, and adding cooking water so that sauce coats pasta. Serve immediately, sprinkled with feta cheese.
1/2 tsp salt
3 Tbl olive oil
4 medium garlic cloves, minced
1/4 tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 lb penne pasta
6 Tbl chopped fresh basil leaves
3 oz feta cheese, crumbled
Toss eggplant with 1/2 teaspoon salt in a medium bowl. Line a large microwave safe plate with a double layer of paper towels and spread eggplant in an even layer on plate. Microwave 10 minutes, stirring halfway through. Place the eggplant back in the bowl. Drizzle with 1 Tbl olive oil and toss to coat. Heat 1 Tbl olive oil in a 12 inch nonstick skillet over medium high heat. When the oil is beginning to shimmer with heat, but is not yet smoking, add the eggplant and sautee for 10 minutes, stirring every 2 minutes until eggplant is very brown. Remove skillet from heat and transfer eggplant to the plate and set aside. Add remaining 1 tbl olive oil, garlic, and red pepper flakes to teh skillet and cook stirring constantly for about 1 minute. Add the crushed tomatoes and return skillet to medium high heat, until sauce begins to simmer. Reduce heat to low and simmer 10 minutes, stirring occasionally. Meanwhile, bring 4 quarts of water to a boil. Add pasta and cook 11 minutes until al dente. Reserve 1/2 cup of the cooking water; drain pasta, and transfer back to cooking pot. When sauce is done simmering, add eggplant to the tomato sauce and continue to simmer for 3-5 minutes. Stir in basil; season to taste with salt. Add the sauce to the pasta, tossing to coat, and adding cooking water so that sauce coats pasta. Serve immediately, sprinkled with feta cheese.
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