What the Debbil is goin

[Thomas]

Here's what you do:

Roast two small or one large eggplant and a red or yellow pepper at 350 for about 50 minutes.

Drop some olive oil in a large pan, slice about a dozen plum tomatoes and cook on a low flame for about five minutes. Add fresh bay leaf, oregano, basil, a small cayenne, chopped garlic clove, 1/4 cup sweet dessert wine like Madeira, plus a 1/2 cup chicken stock and simmer under a cover until the roasted vegetables are done.

Start the pasta water to boil.

Slip the skin off the eggplant and pepper, chop a small onion, and add them plus the tomato sauce in the pan into a blender for one quick pulse--to lumpy, semi-liquid. Then put it all back into the pan and heat on low flame.

Put the penne into the boiling water for 9 minutes; then, drain the penne and add it to the sauce; stir it all together and serve with fresh chopped parsley and basil as a garnish.



[This message has been edited by foodie (edited 08-29-2009).]