Re: Italian Recipe: "pasta con melanzane"

Ciao Stefano,
I am sorry that I didn't answer when you asked me whether I am Italian. Yes
I am and I come from
the Toscana region, a place near Lucca.

I can see that you are a good cook. I often cook melanzane, but what we get
in the UK, specially out of season, are not as good as the Italian ones.

How is your quit going? I am just about reaching the first month without
smoking, it has been hard in the past, better now, and
I am determined to make this one work.
As it would be rude to write in Italian here, if you like you can email me
at :
senzaquesto-mariel2chiocciolantlworldpuntocom.

Buone cose, ciao.

Maria



"heek" <heek@xxxxxxxxxxxxxxx> wrote in message
news:_ijVj.306217$%k.406714@xxxxxxxxxxxxxxxxxxxxx
Hello All!

If you want to risk something new, you can try this delicious recipe I've
just prepared for lunch

Ingredients (for 2 people):

- Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7 oz)
- Tomato sauce (no ketchup!), 1 can (250 g, 9 oz)
- 1/2 onion, 1 carrot, 1 garlic clove
- 1 eggplant (average size)
- Some white wine
- Salt

Method:

- Cut the eggplant in small cubes and fry them with abundant peanut oil
and the garlic clove sliced, in a large pan.
- When the cubes are slightly golden, put the pan off and dry carefully
the cubes
- In another pan, pour 2 tbs of olive oil, heat up and add the onion and
the carrot, both minced. Once golden, add the tomato sauce and cover.
Remember to stir once in a while. After 5 minutes, add half glass of white
wine and keep cooking for 15 more minutes (over a small fire). If the
sauce gets too dry, add some white wine.
- When you have almost finished the sauce, start cooking the pasta (just
check the box, 10 minutes should be OK) in abundant salty water.
- Then dry the pasta, add the sauce and enjoy!

I'm sorry for my weak English, especially when writing recipes :-)

Let me know!

Stefano


.

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