Eggplant & Pepper Penne with Tomatoes
For the herbs, try basil, parsley and/or thyme. Sage will work as well, but be careful not to use too much, as it is very strong.
1 1-pound eggplant
16 ounces penne pasta
2 tablespoons olive oil
1 large onion, chopped
1 red pepper, diced
1 green pepper, diced
4 cloves garlic, minced
3 medium tomatoes or more, chopped
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
2 tablespoons fresh herbs, chopped
Cut the eggplant in half and cut the halves into thin slices. Place slices in a colander in the sink. Salt slices and toss. Weight down with a plate and a can and let eggplant drain for about 30 to 45 minutes or until soft and no longer weeping. Using a paper towel wipe salt and excess water from slices. (Or rinse briefly and towel dry immediately.)
Cook pasta and keep warm until the sauce is finished.
While pasta is cooking, in a large sauté pan heat olive oil over medium heat. Sauté onion, peppers and garlic for about 2 minutes. Add eggplant and cook for about 5 minutes, stirring frequently. Add tomatoes. Season with salt and pepper to taste. Cover and cook, stirring occasionally, for about 12 to 15 minutes. Toss with herbs and cooked penne. Serve with grated cheese.
Serves 4.
From fooddownunder.com.