Recipe: Tante Marie's Vegetarian Pasta (with eggplant, artichokes, and sun-dried tomato)

TANTE MARIE'S VEGETARIAN PASTA

1/4 cup olive oil
1 small eggplant, cut in 1/2-inch dice
1/2 cup scallions, white part only
2 cloves garlic, minced
1 (6 oz.) jar marinated artichoke hearts, drained & cut into 1/2-inch dice
1/4 cup sun-dried tomatoes, diced
1/4 cup small black olives, pitted
2 tbs. small capers, rinsed
dash of Tabasco
salt and pepper (to taste)
1 lb. penne or other tubular pasta
1/4 cup freshly grated Parmesan cheese (optional, for serving)

TO COOK THE EGGPLANT:
Heat half the olive oil in an 8 to 10-inch saute pan; when hot toss in the eggplant all at once and stir over medium high heat until lightly colored, about 5 minutes. Remove the cooked eggplant and drain on paper towels.

TO MAKE THE SAUCE:
In the same pan, heat the remaining olive oil with the scallions and a sprinkling of salt. Cook over medium high heat until the onions are soft.

Add the garlic and cook another minute or two.

Add the artichokes, sun-dried tomatoes, olives, capers, and the eggplant with Tabasco and salt and pepper. Cook, stirring for another 5-7 minutes. Taste and adjust the seasoning.

TO PREPARE THE PASTA:
Ten minutes before eating, bring a large pan of water to a boil. Add salt, and the pasta and stir until the pasta comes to a boil again. Simmer gently, stirring occasionally until the pasta is tender when tasted. Drain off most of the water, return the pasta to the cooking pot, and toss in all of the vegetable mixture. Mix well, taste and adjust the seasoning.

Serve with Parmesan cheese, if desired.

Mary Risley of Tante Marie's Cooking School in San Francisco

Serves 4
Source: Cooking with Daniel Boulud by Daniel Boulud