Pasta With Crabmeat, Eggplant And Tomato

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb baby eggplant, 4-6 tiny ones
• 1/4 cup olive oil
• 2 garlic cloves, lightly crushed and peeled
• 3 dried hot peppers
• 2 cups chopped tomatoes, drained if canned
• 2 tablespoons fresh basil
• 1 lb penne
• 1/2 lb crabmeat, picked over
• salt and pepper
• 1/2 cup fresh parsley, chopped

Recipe

• 1 set a large pot of water to boil and salt t well.
• 2 peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
• 3 heat the olive oil in a 12-inch nonstick skillet over medium heat.
• 4 add the eggplant, slice or two at a time, making sure not to add too much at once.
• 5 as each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. continue until all of the egplant is done.
• 6 add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
• 7 remove the garlic and peppers with a slotted spoon and add the tomatoes.
• 8 cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
• 9 begin cooking the pasta.
• 10 when the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
• 11 drain the pasta, toss it with the sauce, and garnish with the remaining parsley.