Summer Pasta Sauce From Contemporary Cuisine
Serves:
Ingredients:
1
md
Eggplant, unpeeled
-and cubed to bite size
1
lb
Tomatoes, fresh; chopped
4
Garlic cloves, chopped
1/2
c
Basil, fresh
- coarsely chopped
- and packed
1
c
Oil, olive
1
lb
Pasta shells
Salt and pepper to taste
Method:
Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain.
Rinse, dry and saute in 1/2 cup Oil, olive until tender.
(Cover and place over low heat for part of cooking time to minimize moisture loss and limit need for additional oil.
) Do not overcook.
Chill.
Add to the eggplant the tomatoes, garlic, basil leaves, remaining Oil, olive and salt and pepper.
Cover bowl and refrigerate for at least 2 hours.
When ready to serve cook pasta shells in boiling water until al dente.
Drain and place in serving bowl.
Immediately add sauce from refrigerator.
Toss and serve.
============================> Nutrition Notes and Credits