Sunday, November 30, 2008
1 Recipe #40: Farfalle with Eggplant & Tomatoes
Farfalle (Bow-tie Pasta) with Eggplant & Tomatoes
1 medium-sized eggplant, cubed into 1/2" pieces
2 tomatoes, diced
1/2 c. tomato sauce (NOTE: I recommend using a simple tomato sauce like "Classico Tomato & Basil," which has zero added sugar & is very low in fat.)
1/2 yellow onion, diced
4 cloves of garlic, minced
1 tsp dried basil
1 tsp dried oregano
2 medium-sized bay leaves
juice of 1 lime
1/2-1 Tbsp olive oil
1/2 c. water
salt & pepper to taste
1/2 c. sun-dried tomatoes, (i.e., the kind that's not packed in oil), sliced julienne
1 c. farfalle (bowtie pasta)
Parmesan cheese (to sprinkle on top) (Vegans can substitute sharp-tasting, vegan imitation cheese.)
Directions: Sauté onions in olive oil on medium heat for a few minutes, or until translucent. Then add garlic & scallions. Stir on occasion to avoid browning. Then add eggplant & tomato cubes, water, lime juice, tomato sauce, salt, pepper, dried basil & oregano, & bay leaves. Cook for about 15-20 minutes to reduce liquid, stirring constantly.
In another sauce pot, boil water, adding a drop of olive oil. When water has reached a rolling boil, cook farfalle/pasta for 11 minutes (which will give you a perfect "al dente" texture), drain, & then set aside.
Pour pasta into a bowl, add eggplant tomato sauce & garnish with sun-dried tomatoes & parmesan. That's it. Eat & enjoy!