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| paste w eggplant sauce; food | |
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| Tweet Topic Started: Apr 24 2009, 05:45 PM (63 Views) | |
| maddie | Apr 24 2009, 05:45 PM Post #1 |
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Pasta with Eggplant Sauce * 1 medium eggplant * 1 medium onion, chopped * 1 28-ounce can Italian-style tomatoes, cut up * 1 6-ounce can Italian-style tomato paste * 1 4-ounce can sliced mushrooms, drained * 2 cloves garlic, minced * 1/4 cup dry red wine * 1/4 cup water * 11/2 teaspoons dried oregano, crushed * 1/2 cup pitted kalamata olives or pitted ripe olives, sliced * 2 tablespoons snipped fresh parsley * 4 cups hot cooked penne pasta * 1/3 cup grated or shredded Parmesan cheese * 2 tablespoons toasted pine nuts (optional) 1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5-1/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings. |
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2:24 PM Jul 11