posted by RisaG 11-26-99 6:28 PM
* Exported from MasterCook *
Penne with Tomato and Eggplant Sauce
Recipe By : Rao's Cookbook by Frank Pelligrino, p. 43
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Restaurant Recipes
Amount Measure Ingredient -- Preparation Method
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1 cup olive oil
3 cloves garlic (up to 4) -- peeled
1 1/2 lb. eggplant -- cut in 1/2" cubes
8 large white mushrooms -- sliced
1/2 cup onion -- chopped
salt -- to taste
1/2 cup dry white wine
3 cups canned Italian plum tomatoes with juice -- chopped
salt and pepper -- to taste
5 fresh basil leaves -- chopped
pinch dried oregano -- crumbled
1 lb. penne
Pecorino Romano cheese -- freshly grated
Put oil in a large saute pan over medium heat. Saute garlic until golden. Remove garlic. Add eggplant, mushrooms, and onions. Add salt and saute for about 12 minutes or until vegetables are very soft and just beginning to brown, lowering heat, if necessary, to slow down browning.
Add wine and bring to a boil. Stir in tomatoes and return to a boil. Season with salt and pepper. Lower heat and simmer for 15 minutes or until flavors have blended. Stir in basil leaves and oregano and remove from heat.
While sauce is simmering, cook the penne in a large, deep pot in rapidly boiling salted water until al dente. Drain penne.
Return drained penne to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Serve with a sprinkle of Pecorino Romano cheese.