Friday, March 24, 2006

Killer penne pasta with eggplant.

1. Peel and chop an eggplant. Fry it in gobs of olive oil (at least 1/3 c., more if it dries out), with a chopped onion.

2. Add in 1 small can chopped tomatoes, 2c. homemade tomato sauce (preferably from your freezer - you know, the stuff you grew in your garden then cooked up to freeze and eat over the winter).

3. Simmer. Meanwhile cook one pack of penne (1 lb).

4. Chop up one ball of smoked mozarella.

5. Mix together the pasta, mozarella, and eggplant and tomato sauce.

6. Place in a large well oiled pan, top with plenty of parmeasan cheese, bake for 20 minutes at 350.



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