Title: Summer Pasta Sauce
Categories: Italian Vegetable Microwave Pasta
Yield: 4 Servings
| 1 | md | Eggplant, unpeeled And cubed to bite size |
| 1 | lb | Fresh tomatoes, chopped |
| 4 | | Cl Garlic, chopped |
| 1/2 | c | Fresh basil, coarsely Chopped and packed |
| 1 | c | Olive oil |
| 1 | lb | Small pasta shells |
| | | Salt and pepper to taste |
Make ahead. Sauce goes in refrigerator until serving. Sprinkle cubes of
eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute
in 1/2 cup olive oil until tender. (Cover and place over low heat for part
of cooking time to minimize moisture loss and limit need for additional
oil.) Do not overcook. Chill. Add to the eggplant the tomatoes, garlic,
basil leaves, remaining olive oil and salt and pepper. Cover bowl and
refrigerate for at least 2 hours. When ready to serve cook pasta shells in
boiling water until al dente. Drain and place in serving bowl. Immediately
add sauce from refrigerator. Toss and serve.