Title: Summer Pasta Sauce From Contemporary Cuisine
Categories: Entree Pasta Vegetable Ethnic
Yield: 4 Servings

1	md	Eggplant, unpeeled and cubed to bite size
1	lb	Tomatoes, fresh; chopped
4		Garlic cloves, chopped
1/2	c	Basil, fresh coarsely chopped and packed
1	c	Oil, olive
1	lb	Pasta shells
		Salt and pepper to taste

Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup Oil, olive 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 Oil, olive 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.

============================> Nutrition <=====================

Calories: 844 Protein (%): 22 Protein (grams): 15 Vitamin A (%): 10 Carbohydrate (grams): 71 Vitamin C (%): 44 Cholesterol (milligrams): 82 Riboflavin (%): 34 Sodium (milligrams): 309 Niacin (%): 24 Fat (grams): 57 Thiamine (%): 60 Unsaturated (grams): 46 Calcium (%): 8 Saturated (grams): 8 Iron (%): 32

=========================> Notes and Credits <===================

Preparation: saute Cuisine: Italian Source: Contemporary Cuisine Food Group: Vegetable Meals: dinner Courses: Main Temperature: hot Shared by Dorothy Hair 7/94

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