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Pasta with Grilled Eggplant

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La Belle Cuisine

Pasta with Grilled Eggplant
Gourmet Archives

A 1-pound eggplant
1 tablespoon minced garlic
1/3 cup plus 2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
Dash cayenne
1 pint vine-ripened cherry tomatoes,
quartered
1/4 cup sliced olives
1 pound mostaciolli [or other
pasta of your choice]
1/2 cup freshly grated Parmesan cheese

 Cut eggplant lengthwise into 1/2-inch-thick slices and sprinkle with salt.
In colander drain eggplant 30 minutes.
In small saucepan cook garlic in 1/3 cup oil over moderate heat until it
begins to soften. Rinse eggplant and pat dry. Brush eggplant with oil mix-
ture and grill on an oiled rack set 4 inches over glowing coals until tender,
5-7 minutes per side. Transfer to cutting board to cool. Cut eggplant slices
crosswise and set aside.
In skillet melt butter over low heat and add remaining 2 tablespoons oil,
wine, vinegar, basil, oregano and cayenne. Cook mixture 2 minutes or until
heated through. Stir in tomatoes and olives and sauté over moderately high
heat, stirring, until tomatoes begin to soften. Add the eggplant and sauté,
stirring, until heated through.
In kettle of boiling salted water cook pasta al dente and drain. Transfer
pasta to a bowl and toss with the eggplant mixture. Sprinkle with the Parmesan. Serves 4 to 6.

Featured Archive Recipes:
Baked Eggplant, Zucchini and
Parmigiano Tortino (Union Square Cafe)
Cajun-Style Chicken and Eggplant Casserole
Eggplant Parmigiano (Rao's)
Eggplant Romano
Spaghetti with Italian Sausage and
Eggplant (Mama Leone's)
Zucchini Parmigiana