Pasta With Grilled Eggplant Sauce

Ingredients

• 2 medium-size eggplants, about 1 pound each
• Salt
• 5 tablespoons extra-virgin olive oil
• 1 pound penne or rigatoni
• ½ cup chopped onion
• 2 large garlic cloves, minced
• 6 ripe plum tomatoes, chopped
• 1 tablespoon chopped fresh basil
• Freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    434 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 12 grams protein; 0 milligrams cholesterol; 217 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
2. Light a barbecue or an oven broiler.
3. After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
4. Bring a large pot of salted water to a boil for the pasta.
5. While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
6. Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
7. Serve at once with Parmesan cheese on the side.

1 hour 5 minutes