This is a NY Times recipe http://cooking.nytimes.com/recipes/12862-penne-with-roasted-eggplant-chile-and-mint and I had all the ingredients, many from my garden. I loved using some of my fresh herbs - the mint was a lovely addition!
(Oh, I used wheat rigatoni).
It was very good and I'd make it again. They didn't peel their eggplants, but the skins on my end-of-summer baby eggplants were kind of tough, so I peeled mine.
I served it at room temp.
Lee
(Oh, I used wheat rigatoni).
It was very good and I'd make it again. They didn't peel their eggplants, but the skins on my end-of-summer baby eggplants were kind of tough, so I peeled mine.
I served it at room temp.
Lee