On Sat, 10 May 2008 15:37:30 GMT, heek <heek@[EMAIL PROTECTED]
> wrote:
>Hello All!
>
>If you want to risk something new, you can try this delicious recipe
>I've just prepared for lunch
>
>Ingredients (for 2 people):
>
>- Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7 oz)
>- Tomato sauce (no ketchup!), 1 can (250 g, 9 oz)
>- 1/2 onion, 1 carrot, 1 garlic clove
>- 1 eggplant (average size)
>- Some white wine
>- Salt
>
>Method:
>
>- Cut the eggplant in small cubes and fry them with abundant peanut oil
>and the garlic clove sliced, in a large pan.
>- When the cubes are slightly golden, put the pan off and dry carefully
>the cubes
>- In another pan, pour 2 tbs of olive oil, heat up and add the onion and
>the carrot, both minced. Once golden, add the tomato sauce and cover.
>Remember to stir once in a while. After 5 minutes, add half glass of
>white wine and keep cooking for 15 more minutes (over a small fire). If
>the sauce gets too dry, add some white wine.
>- When you have almost finished the sauce, start cooking the pasta (just
>check the box, 10 minutes should be OK) in abundant salty water.
>- Then dry the pasta, add the sauce and enjoy!
>
>I'm sorry for my weak English, especially when writing recipes :-)
Your English is great!! Just a little helpful hint - I think you mean
"drain" instead of "dry". Draining pasta involves pouring it into a
colander (a plastic or metal basket thing with lots of holes). The
cooking water drains out through the holes leaving the pasta in the
colander. Draining the eggplant cubes would involve putting the lid
almost on and tipping the pan over the sink to drain the liquid out.
The recipe sounds terrific! Thanks.
Sue
>Let me know!
>
>Stefano
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