HomeRecipesArchivesAug 2005


Eggplant and Penne in Red Pepper Sauce


1 large eggplant (about a pound) cut crosswise into 1/2 inch thick rounds

4 garlic cloves, quartered

1 cup fresh basil leaves

1 12-ounce jar roasted red peppers, drained

16 ounces extra-firm tofu


1/2 pound penne or other tubular pasta

2 tablespoons lemon juice



1. Preheat broiler. Arrange eggplant slices on a baking sheet, and place on oven's top rack. Broil until eggplant is browned, about 5 minutes. Turn slices over, and brown other side an additional 5 minutes, or until browned. Cool, and cut eggplant into 1/4-inch wide strips.

2. Place garlic in food processor and pulse until finely minced. Add basil and pulse until minced. Add red peppers and process until smooth. Scrape sauce into a large bowl. Add tofu and combine sauce and tofu with a potato masher or large fork. Salt to taste.

3. Bring 3 quarts of water to boil in large saucepan. Add penne and salt to taste, and cook pasta. Drain. Mix cooked pasta, sauce/tofu mixture, eggplant, and lemon juice in large bowl. Taste and adjust seasoning.

Serves 3.