Healthy Pfizer Recipes

Eggplant Pasta
by Bradford Burns, Groton, CT

Ingredients
1/2 cup olive oil

6-8 cloves of garlic, finely chopped

1 medium onion, finely chopped

1 teaspoon red pepper flakes

Salt

Black pepper

Garlic powder

1 medium/small eggplant, peeled and cubed

28-ounce can crushed tomatoes, with added puree (Progresso)

6 ounces tomato paste

2 tablespoons oregano, dried (this is the dominant spice)

2 teaspoons basil, dried

2 teaspoons parsley flakes, dried OR 3 tablespoons fresh basil, cut in small pieces with scissors

3 tablespoons fresh parsley, cut in small pieces

1 pound farfalle (bowtie pasta)

Yields
6 Servings

Instructions
Sauté garlic, onion, and red pepper in four tablespoons of olive oil for four minutes. Add a pinch of salt. Add eggplant, cut into thumbnail-size cubes. Start adding olive oil until the eggplant will only absorb a little more. Sauté covered for about five minutes until eggplant begins to soften.

Add crushed tomatoes, paste, and 1 28-ounce can of water. Add salt to taste. Return to boil, reduce heat. Add a small amount of basil, parsley, black pepper, 1/2 teaspoon garlic powder, and oregano. Simmer very low for one hour. The “hot break,” a dark red/orange film (with a lot of flavor), will develop on the sides of the pan. Continue to stir this into the sauce. When pasta boils add remaining basil, parsley, and oregano. Again, salt to taste and add 1/4 teaspoon garlic powder. Serve over bowtie pasta.