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Ingredientes
- 1Â 1/2 lb Japanese eggplant, about 6, cut lengthwise, 1/4 inch slices
- 7 Tbsp. Extra virgin olive oil
- Â Â Salt
- Â Â Grnd black pepper
- 1 lb Warm or possibly sweet Italian sausage
- 4 ounce (1 jar) roasted red peppers, liquid removed, minced coarse
- 1 x Red bell pepper, roasted, peeled and seeded and minced coarse
- 1 med Clove garlic, chopped
- 1 med Tomato, peeled, seeded, dice
- 1/2 c. Loosely packed, chopped cilantro
- 1 tsp Balsamic vinegar
- 2 Tbsp. Lemon juice, from 1/2 lemon
- 12 ounce Penne or possibly dry pasta
Direcciones
- TO COOK: Heat oven to 350 F. Brush eggplant slices with 3 Tbsp. oil, then sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Place eggplant and sausages on a baking pan; cover with foil. Bake till eggplant is tender, about 20 min. Remove eggplant slices and cut them into small dice; set aside.
- Return sausages to the oven and bake, uncovered, till cooked through, about 10 min longer. Cut sausages into 1/4-inch-thick slices. Mix sausages and eggplant with next 6 ingredients. Season with 1/2 tsp. salt and 1/4 tsp. pepper or possibly to taste; set aside.
- Meanwhile, bring 6 qts water to boil in a soup kettle. Add in 1 Tbsp. salt and penne; cook till pasta is just tender, about 10 min. Drain pasta and transfer to a large serving bowl.
- TO SERVE: Add in remaining 1/4 c. oil and sausage mix to pasta; toss to combine. (Can be covered and set aside at room temperature up to 1 hour.)
- Serve.
- Serves: 4 to 6
- NOTES : A variety of flavors and textures enliven this hearty pasta. If you have the time, chef Albert Rainer, of Hyde Street Bistro, suggests which you roast fresh red bell peppers for use in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 386 | |
| Calories from Fat 149 | 39% |
| Total Fat 16.9g | 21% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 453mg | 13% |
| Total Carbs 50.74g | 14% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.48g | 4% |
| Protein 8.83g | 14% |
