Eggplant, Tomato and Onion Pasta
- Total Time
- 25 minutes
- Rating
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Ingredients
- 2quarts water
- 1½pounds eggplant, baby or white Oriental or regular
- 4teaspoons olive oil
- 1pound onions, diced
- 8 or 9ounces fresh shell pasta, multicolored assortment, if possible
- 1pound ripe field tomatoes, diced
- 1tablespoon coarsely grated ginger
- 1teaspoon sugar
- 1tablespoon reduced-sodium soy sauce
- Freshly ground black pepper to taste
Preparation
- Step 1
Turn on broiler and cover pan with double thickness of aluminum foil.
- Step 2
Bring water to boil in covered pot for pasta. regular size into ½-inch thick slices. Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon. Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
- Step 3
Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
- Step 4
Cook pasta, according to package directions.
- Step 5
Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin. Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper. Cook a few minutes to meld flavors and heat through.
- Step 6
Drain pasta and mix with tomato mixture.
Private Notes
Comments
Step 2 is an incomplete thought - about eggplant prep?