New York City Chefs Daily Recipe for 09/23/02 : Pasta, Eggplant, Tomatoes and Cheese
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pasta, Eggplant, Tomatoes, and Cheese recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 09/23/02 : Pasta, Eggplant, Tomatoes and Cheese
"Pasta, Eggplant, Tomatoes & Cheese"
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"As we graze it grows"

3/4 lb. Pasta (such as Penne)
1 medium size eggplant
1 tablespoon salt
2 tablespoons green olive oil
1 cup onion, diced
3 cloves of garlic, crushed
1/2 cup sun dried tomatoes, diced
1/4 teaspoon Italian herb seasoning
1/2 cup fresh parsley, chopped
Dash of black pepper
1/4 cup skim milk ricotta cheese

Boil the water to cook the pasta.  Peel the eggplant; dice it and soak in the cold water with 1 tablespoon salt for about 15 minutes.  Rinse two or three times and dry.  In a large sauté pan, combine the oil, onion, garlic, and eggplant; sauté 3 to 5 minutes.  Add the sun dried tomatoes, parsley, and Italian herb seasoning. Cook for 3 minutes.  Drain the pasta and transfer it to a warm, large bowl.  Mix the pasta with the sauce and add the ricotta cheese and pepper. Blend the pasta and sauce mixture thoroughly. Serve immediately.  Serves 4.
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