Recipe: Penne with Middle Eastern Eggplant Sauce

PENNE WITH MIDDLE EASTERN EGGPLANT SAUCE

1/4 cup olive oil, divided use
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 large eggplant, peeled and cut into 1/2-inch cubes
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28 ounce) can tomatoes, with about 1/3 cup of the juice
12 ounces uncooked penne (may substitute other short pasta)
1/4 cup chopped fresh parsley
2/3 cup coarsely grated Parmigiano-Reggiano or Asiago cheese

In a large deep skillet or wok over medium heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes.

Stir in the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring occasionally, until fragrant, about 2 minutes.

Increase the heat to medium-high and add the remaining 3 tablespoons oil and the eggplant. Cook, stirring occasionally, until the eggplant is browned, about 10 minutes.

Stir in the lemon juice and zest, salt, pepper and tomatoes, using a spoon to break up the tomatoes. Bring the mixture to a boil. Reduce the heat to medium-low, cover partially and simmer, stirring occasionally, until thickened, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. Drain well.

Stir the pasta and parsley into the eggplant sauce, toss to combine, and cook for 1 minute or until heated through. Sprinkle with the cheese and serve immediately.

Makes 4-6 servings
Source: Noodles Express: Fast and Easy Meals in 15 to 45 Minutes by Dana McCauley