Receta Penne With Eggplant, Roasted Peppers, And Sausage

• 1 1/2 lb Japanese eggplant, about 6, cut lengthwise, 1/4 inch slices
• 7 Tbsp. Extra virgin olive oil
•     Salt
•     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