All this talk about eggplant has me thinking about my current favorite
fat-free eggplant recipe. It's a great summer dish: It's fast! It's good!
And it's fat-free!
Radiatore Provencale
Yield: 6 servings
1 Tbs Salt
1 lb Dried radiatore or spiral pasta
2 Tbs Water or vegetable broth for sauteing
1 clove Garlic, minced
1 large Onion, chopped
1 large Green bell pepper, chopped
1 medium Eggplant, cut into 1-inch pieces
1 lb Plum tomatoes, chopped
Salt and freshly ground black pepper, to taste
Parmesan soy cheese (opt)
Bring 4 quarts water to boil. Add salt and pasta, stirring to prevent
sticking. Cook until al dente, about 8 minutes.
Meanwhile, in large skillet, heat water or broth over medium heat. Add
garlic, onion, and bell pepper and cook, stirring often, until soft, about 5
minutes. (Add extra water if necessary.) Add eggplant and tomatoes and
cook, stirring often, until vegetables are tender and tomatoes release their
juices. Season with salt and pepper.
Before draining pasta, scoop out half cup pasta water and reserve.
Drain pasta and transfer to serving bowl. Add vegetables to pasta. Add
reserved pasta water to skillet and cook over high heat, stirring, until
reduced slightly. Add to pasta and vegetables. Sprinkle with parmesan soy
cheese (optional) and serve.
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Susan Voisin voisin@xxxxxxxxx
http://members.xoom.com/veg
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