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September 5, 2014 / Chris Blum

Pasta with Eggplant and Tomato

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This is a simple yet amazing dish. Warning the sauce takes a little over an hour.

Ingredients:
4 TBSP olive oil
2 lb tomato, cored and cut into bite size pieces
1lb eggplant, cut into bite size pieces
2 roasted red peppers, cut into bite size pieces
Chili pepper flakes
Salt and pepper
1 lb pasta

Heat 2 TBSP olive oil in a large non stick skillet and cook over medium heat until brown on all sides.

In a 12 inch skillet, add 2 TBSP oil and tomatoes, cook over medium heat.

When eggplant is browned, add to tomatoes with peppers, chili flakes and salt and pepper. Cover, reduce to simmer and cook for 1 hour.

Cook pasta according to package. Drain and add to sauce.

Serves 6.

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