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Fusilli With Roasted Eggplant Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FUSILLI WITH ROASTED EGGPLANT SAUCE
 Categories: Pasta, Harvest
      Yield: 4 Servings
 
  1 1/2 lb Eggplant -- Italian Or
           Japanese
      2 tb Extra Virgin Olive Oil
      1 c  Summer Tomato Sauce -- See
           Recipe
    1/2 ts Salt
    1/2 ts Freshly Ground Black Pepper
      3 tb Parsley -- Minced
      1 lb Pasta -- Fusilli
           (Corkscrew)
    2/3 c  Romano Cheese -- Freshly
           Grated
 
  Preheat oven to 450 degrees. Prick eggplants with a sharp knife in a
  couple of places, then place on a baking sheet or in a lowsided
  baking dish. Roast until tender when pierced, 45 to 50 minutes. When
  cool enough to handle, cut in half lengthwise, scrape the pulp away
  from the skin with a spoon and chop pulp until reduced to a
  near-puree. In a 12-inch skillet, combine chopped eggplant, olive
  oil, tomato sauce and salt and pepper to taste. Cook over moderately
  low heat, stirring often, for 10 minutes to blend the flavors. Stir
  in 2 tablespoons of the parsley.
  
  Cook pasta in a large pot of boiling salted water until aldente.
  Drain, reserving about 1/2 cup of the cooking water. Transfer pasta
  to a large warm bowl. Add sauce and toss to coat. Add all but 1/4 cup
  cheese and toss again, adding a little of the reserved cooking water
  if needed to thin the sauceś Serve immediately on warm dishes,
  topping each portion with some of the remaining cheese and parsley.
  
  Recipe By     : Janet Fletcher - Pasta Harvest
  
  From:                                 Date:
 
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