Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Penne (short, tubular pasta 1/4 ts Dried red pepepr flakes
-with pointed tips--vegan 35 oz Imported plum tomatoes;
-versions are available) -roughly chopped and drained
5 tb Olive oil 1/2 ts Salt
1 md Eggplant; peeled and diced Pepper to taste
4 Garlic cloves; minced 1 1/2 tb Parsley, fresh; minced

Set all of the ingredients in front of you near the stove.

Bring alarge pot of water to a boil. Add thepenne and cook until al
dente-tender yet slightly firm to the bite, about 12-15 mintues.

While the water is being broght to a boil you can begin the sauce.
In a large skillet heat 2 tbs of the oil over medium-high heat until
hot but not smoking.
Add half of the eggplant and cook until almost tender.
Toss freuently and do not add any more oi; just keep tossing if the
eggplant begins to stick. When done remove onto a platter. Add 2 more
tablespoons of oil and repeat with the remaining eggplant.

Add the tomatoes,salt and pepper, and bring to a boil.
Add the eggplant and cook until the sauce is thickened and the
eggplant is tender, about 7-10 minutes. Keep the sauce hot over low
heat if the pasta is not done yet.

Drain the pasta in a colander. Return it to the pot or a warm
serving bowl and add the sauce. Toss. Add the parsley and toss again.
Serve immediately.

From the files of DEEANNE

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