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Penne with Eggplant, Roasted Peppers, and Sausage



  • Prep Time: N/A
  • Cooking Time: N/A

Penne with Eggplant, Roasted Peppers, and Sausage

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

TO COOK: Heat oven to 350øF. Brush eggplant slices with 3 tablespoon oil,
then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant
and sausages on a baking pan; cover with foil. Bake until eggplant is
tender, about 20 minutes. Remove eggplant slices and cut them into small
dice; set aside.

Return sausages to the oven and bake, uncovered, until cooked through,
about 10 minutes longer. Cut sausages into 1/4-inch-thick slices. Mix
sausages and eggplant with next 6 ingredients. Season with 1/2 teaspoon
salt and 1/4 teaspoon pepper or to taste; set aside.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until pasta is just tender, about 10 minutes. Drain
pasta and transfer to a large serving bowl.

TO SERVE: Add remaining 1/4 cup oil and sausage mixture to pasta; toss to
combine. (Can be covered and set aside at room temperature up to 1 hour.)
Serve.

Serves: 4 to 6

Ingredients:

1 1/2 lb Japanese eggplant; about 6,
-cut lengthwise, 1/4 inch
-slices
7 tb Olive oil
Salt
Ground black pepper
1 lb Hot or sweet Italian sausage
4 oz (1 jar) roasted red peppers;
-drained, chopped coarse
--or-
1 Red bell pepper; roasted,
-peeled and seeded and
-chopped coarse
1 md Clove garlic; minced
1 md Tomato; peeled, seeded, dice
1/2 c Loosely packed; minced
-cilantro
1 ts Balsamic vinegar
2 tb Lemon juice; from 1/2 lemon
12 oz Penne or dried pasta

Serves:

6 Servings

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