| Cuisine: Italian | Type: Main Course | Serves: 6-8 |
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Source:
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Créme de Colorado |
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Attributes:
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Comments:
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Original recipe did not call for red pepper and it can be left out if necessary. The pepper adds a nice touch of sweetness to the sauce. |
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Serving Suggestions:
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Ingredients:
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1 medium eggplant, peeled and diced (about 1 lb) 1/2 tsp salt 2 tbs olive oil 2 cloves garlic, crushed 3 shallots, chopped 1/4 tsp crushed red pepper flakes 28 oz can tomatoes with juice, coursely chopped 1/4 cup minced fresh parsley 1 red pepper, seeded & chopped parmesan for grating |
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Instructions:
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Soak eggplant in salted cold water for 30 minutes. Rinse and pat dry. In large skillet, heat oil and sauté garlic, shallots, red pepper flakes, eggplant and chopped red pepper for 8-10 minutes. Add tomatoes and parsely and continue cooking for 15 minutes or a half hour. Sauce will be chunky. Cook linguine in boiling salted water and drain. Spoon some of the sauce over the cooked & drained linguine and toss gently. Warm over very low heat for just a few minutes. Serve, adding more sauce to each dish. |
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Related recipes:
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None |
2001-03-10