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La Belle Cuisine
Pasta with Grilled
tablespoon minced garlic
cup plus 2 tablespoons olive oil
tablespoons unsalted butter
cup dry red wine
tablespoons balsamic vinegar
teaspoon dried basil
teaspoon dried oregano
pint vine-ripened cherry tomatoes,
cup sliced olives
pound mostaciolli [or other
pasta of your choice]
cup freshly grated Parmesan cheese
eggplant lengthwise into 1/2-inch-thick slices and sprinkle with salt.
Serves 4 to 6.
colander drain eggplant 30 minutes.
small saucepan cook garlic in 1/3 cup oil over moderate heat until it
to soften. Rinse eggplant and pat dry. Brush eggplant with oil mix-
grill on an oiled rack set 4 inches over glowing coals until tender,
minutes per side. Transfer to cutting board to cool. Cut eggplant slices
crosswise and set aside.
skillet melt butter over low heat and add remaining 2 tablespoons oil,
vinegar, basil, oregano and cayenne. Cook mixture 2 minutes or until
through. Stir in tomatoes and olives and sauté over moderately high
stirring, until tomatoes begin to soften. Add the eggplant and sauté,
until heated through.
kettle of boiling salted water cook pasta al dente and drain. Transfer
to a bowl and toss with the eggplant mixture. Sprinkle with the Parmesan.
Featured Archive Recipes:
Baked Eggplant, Zucchini and
Parmigiano Tortino (Union Square Cafe)
Cajun-Style Chicken and Eggplant Casserole
Eggplant Parmigiano (Rao's)
Spaghetti with Italian Sausage and
Eggplant (Mama Leone's)
Index - Pasta Recipe Archives
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