Pasta with Eggplant Sauce

Preparation

1. Bring a large pot of lightly salted water to a boil. The noodles stir well and cook according to package directions. The Drain the pasta in a colander, return to pot and toss with 2 tablespoons of olive oil.

2. Meanwhile, in a large bowl, combine the tomatoes, olives, basil, vinegar, garlic and red pepper. Mix the ingredients gently to mix.

3. In a large, heat the remaining 2 tablespoons oil over medium heat, heat. Add the eggplant and salt and cook, stirring frequently, for 8-10 minutes, or until eggplant is soft and not more opaque.

4. Add the eggplant and hot pasta with tomato mixture. Stir gently to mix. Sprinkle with Parmesan cheese. Serve immediately.

Recipe Notes

• When buying any type of eggplant look for firm skin tight shiny without wrinkling or soft areas and bright green lid. The eggplant should feel heavy and meat should bounce slightly when gently pressed.
• If it is not stored properly, eggplant fast a spongy flesh and thick skin. To avoid this, wrapped the whole eggplant and refrigerate. Within three days
• When cutting a new eggplant seeds be barely visible. When a large number of dark seeds, the eggplant is overripe.
• If you peel an eggplant or not is up to you, the skin is perfectly edible. Note, however, that over-ripe and long-term storage are hard to die, and the kitchen is not soft. In these cases, it is to be st to remove the skin with a paring knife rotation.
• Many cooks eggplant with salt and let it sit for a few hours or more to reduce bitterness. However, this step can be skipped if intimate bitterness because of it. Not an inherent quality of eggplant A bitter eggplant this means is overripe, so make sure you buy fresh eggplant.