Eggplant with Penne
2 medium eggplants, cut into 1/2-inch cubes
Put the eggplant cubes in a colander and toss them with about 2 teaspoons of salt.
salt to taste
1/4 cup hoisin sauce
1/4 cup water
1/4 cup lemon juice
12 ounces dry penne
2-1/2 tablespoons hot (spicy) sesame oil
2 tablespoons oil
5 cloves garlic, minced
freshly ground pepper to taste
Boil the pasta according to package instructions.
In a small bowl, mix the hoisin sauce, water and lemon juice.
While pasta is cooking, in a large nonstick skillet, heat the sesame and regular oils over medium heat. Add the garlic and sauté, stirring often, until garlic softens and is fragrant. Add the eggplant, squeezing out as much water as possible. Cook, stirring often for about 5 minutes. Add the hoisin mixture and stir well. Cover and cook until eggplant is tender.
Drain pasta and place in a large serving bowl. Top with the sauce and serve.
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