Wednesday, 30 January 2008

Spicy Eggplant and Red Pepper Pasta

1 Tbsp olive oil
1 medium eggplant chopped into 1/2 inch cubes
2 large red peppers, sliced into 1 1/2 - 2 inch pieces
1 lb. penne or pasta of your choosing
3 c. spicy red pepper sauce, prepared ahead
2 Tbsp fresh flat leaf parsley, chopped

1 Tbsp olive oil
1 small onion, finely diced
2 garlic cloves, miched or pressed
2 large red peppers, roasted (or large can of roasted red peppers)
1 large (28 oz) can whole tomatoes, lightyl drained and coarsely chopped
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
1 tsp crushed chili peppers
1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper

To make sauce:
In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside. In large stock pot over medium heat, heat oil. Add diced onion and cook until translucent and just beginning to brown. Add garlic and cook until fragrant, about 30 seconds. Add pureed red peppers and chopped tomatoes and heat until starting to bubble. Turn heat to a simmer and add remaining ingredients, stirring to combine. If storing, remove from heat and place in airtight containers in fridge once cooled. If serving immediatley, simmer until begins to bubble and serve.

To make pasta:
In large stock pot with salted water, cook pasta according to directions. In large non-stick pan(imporatant with the eggplant) heat oil over medium high heat. Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes. Add red pepper and continue sauteeing until peppers become crisp tender, about 3-5 minutes. Add pasta sauce and stir to combine, bringing to a slight simmer. Add pasta, stir to combine, add parsley as garnish and serve immedieately.

recipe from Good Things Catered Best Blogger Tips

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