pasta normesca

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Slice, salt, and press one large eggplant. Mince 1 small onion and 1 small head of garlic.

Cook 1/2 package rotini according to package directions.

Rinse and dice the eggplant.

Melt a couple of spoonfuls bacon grease in a pan. Cook the onion over medium heat till lightly browned. Add the garlic and the eggplant. Cook, stirring occasionally, till the eggplant is soft and browned. Deglaze with mirin. Add a couple spoonfuls of pine nuts and cook, stirring, till lightly toasted.

Add minced fresh oregano, red pepper flakes, salt, pepper, and 1 package cherry tomatoes, halved. Cook a few minutes more, till the tomatoes are warm and starting to soften.

Chop 1/2 package of fresh mozzarella pearls and add to a large bowl with the drained rotini. Mix in the eggplant-tomato mixture, a spoonful of chopped fresh parsley, a drizzle of olive oil, and the juice of 1 lemon.



Written by orata

July 14, 2011 at 7:19 pm

Posted in recipes

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