Eggplant Pasta (Pasta Ala Melanzane)
POSTED: 2:14 pm HST August 26, 2008
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Ingredients: One large round eggplant, cut into cubes Garlic, 3 cloves, chopped Extra virgin olive oil, a cup Tomato sauce, 2 cups Rigatoni or penne pasta, 12 oz Tempeh (optional), 1 cup, cubed Fresh basil, 2 sprigs Grated soy cheese Red pepper flakes (optional) Directions:
- Fry eggplant cubes in a large amount of olive oil in high heat until golden brown.
- Drain eggplant and fry tempeh cubes in remaining oil until golden. (optional) Drain tempeh.
- Fry chopped garlic in (new) 1 tbs of olive oil in medium low heat. Add tomato sauce to the pan.
- Add torn leaves of fresh basil.
- Add eggplants, tempeh, chili flakes and simmer for a few moments. Remove from heat.
- Cook Rigatoni in rapidly boiling, salted water until al dente. Drain pasta.
- Add pasta to the sauce and toss and blend well.
- Sprinkle grated cheese on top.
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