Pasta with tomato~ eggplant~ & pine nuts

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil; divided
1 medium Eggplant (1-1/4 lb); diced
1 large Onion; chopped
2 tablespoons Garlic; chopped
1 Can (28 oz) whole tomatoes
1 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ cup Pine nuts (pignolis); toasted
¼ cup Fresh parsley; chopped
1 pounds Rigatoni or
Pasta shape of your choice cooked according to package directions and well drained

Directions

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Add the eggplant and cook, stirring occasionally, until golden and tender 6-7 minutes. Transfer to a serving bowl.

Add the remaining olive oil and the onion to the skillet and cook for 5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes, for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and hot pasta in a large serving bowl. Makes about 6 servings.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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