This was a *make it again) recipe!
Hope you like it too.

Penne with Eggplant and Ricotta
(adapted from the South Beach Diet website)

Prep time: 15 minutes
Cook time: 25 minutes
4 servings
Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan
1 1/2 pounds eggplant, cut into 1-inch cubes
8 ounces penne
1 small onion, thinly sliced
3 garlic cloves, minced
1 (14.5-ounce) can chopped tomatoes
2 teaspoons balsamic vinegar
1 cup part-skim ricotta cheese
Salt and freshly ground black pepper
¼ t oregano

Instructions
Heat oven to 450°F.

Lightly coat a baking pan with oil. Place eggplant in a bowl, drizzle
with 2 tablespoons oil, season with salt and pepper, toss to coat, and
spread in an even layer on the baking pan. Bake, stirring once, until
eggplant is lightly browned, about 25 minutes.

While eggplant is roasting, cook pasta according to the package
directions.
Meanwhile, heat the remaining oil in a large skillet over medium-high
heat. Add onion and cook, stirring occasionally, until softened,
about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes
with juice and bring to a boil. Reduce heat to medium-low, cover, and
simmer for 3 minutes. Stir in vinegar and oregano. Season to taste
with salt and pepper. Stir in the ricotta.

Drain pasta, place in a large bowl, and add tomato mixture, eggplant.
Toss to combine and serve.

(Can be eaten hot or room temperature)

--

Practice safe eating. Always use condiments.

On Sun, 01 Jan 2006 15:18:42 -0800, sf wrote:

> 8 ounces penne

PS: I used mini-penne and cut the eggplant small too. I bought
"indian eggplant" which is about 3 inches long and got 6-8 cubes per
1/2. Only one was large enough to slice into thirds lengthwise, but I
still cut it into 8 cubes per slice.
--

Practice safe eating. Always use condiments.

Hi, sf !
Do you peel your eggplant first? Personally, I don't care for the look
and mouth-feel of eggplant peel, though it is certainly easier to
prepare if you don't peel it.
Just wondering.

Happy New Year, sf !
Nancree

On 1 Jan 2006 20:20:58 -0800, nancree wrote:

> Hi, sf !
> Do you peel your eggplant first? Personally, I don't care for the look
> and mouth-feel of eggplant peel, though it is certainly easier to
> prepare if you don't peel it.
> Just wondering

No, I didn't peel it. These were tiny eggplants and their skin was
quite thin. I *like* the look of skin on each piece and that's why I
purposely bought "Indian" eggplant for this. I also cut the pieces
smaller... more like 1/2 inch instead of the recommeded 1 inch. I did
everything in miniature. LOL
>
> Happy New Year, sf !
> Nancree

Thanks and back at ya!

--

Practice safe eating. Always use condiments.

"sf" > wrote in message
...
> On Sun, 01 Jan 2006 15:18:42 -0800, sf wrote:
>
>> 8 ounces penne
>
> PS: I used mini-penne and cut the eggplant small too. I bought
> "indian eggplant" which is about 3 inches long and got 6-8 cubes per
> 1/2. Only one was large enough to slice into thirds lengthwise, but I
> still cut it into 8 cubes per slice.
> --
>
> Practice safe eating. Always use condiments.

Thanks again for posting, I can't wait to make it!! My husband read the
recipe and he's pushing for Thursday when he gets home, so we'll see.



kimberly

sf---
I'm going to try your recipe Wednesday, when my vegetarian son comes by
for dinner. I know he'll love it.
Thanks for posting it.

Nancree