members recipes

Ingredients
1lb Spinach Papperdelle
5-7 plum tomatoes (slightly chopped in food processor)
2-3 Cloves garlic minced
3-4 tbs oregano rough chopped
3-4 tbs parsley chopped
Olive oil to taste
Splash of Red Wine Vinegar
2-3 Cups of roughly cubed roasted eggplant (preferably japanese eggplant)
Crushed red chili flake to taste
Salt and Pepper to taste
Parmesean cheese to taste

Method
Preheat oven to 425. Place Eggplant cubes on baking sheet and and sprinkle with olive oil, salt, pepper and chili to taste. Bake for 10-15 mintues until just soft. Remove from oven.

Meanwhile. Place tomato, chopped herbs, olive oil, vinegar, and garlic in a large bowl. Add salt and pepper to taste. Let stand while the eggplant is baking. Once the Eggplant is done, put the hot eggplant in the tomato sauce and mix. The Hot eggplant will just warm the sauce through, but not really cook it, and those flavors will marry. Check the seasoning and adjust whatever needs adjusting (e.g. acid, salt, oil, spicy, whatever).

Boil the water for the pasta and add your papperdelle. Cook until al dente. Drain the pasta and add piping hot pasta to the bowl of tomato sauce. Add parmesean cheese cheese and serve immediately.

This is a really tasty dish based on jamie's raw pasta recipes. I love this type of cooking.