Eggplant And Angel Hair Pasta

1. 1

   In a large heavy pot, saute over high fire the garlic, onions and celery until slightly wilted.

2. 2

   Then add eggplant and reduce heat to medium.

3. 3

   Cover pot and allow the eggplant to smother. Stir occasionally.

4. 4

   When eggplant is very tender, add the chicken broth, tasso and tomatoes.

5. 5

   Cover pot again and simmer for 1 hour, stirring from time to time.

6. 6

   Add mushrooms and cook 5 minutes. Check for seasonings.

7. 7

   If tasso is highly seasoned, no other seasonings may be needed.

8. 8

   To cook angel hair pasta, I give this tip.

9. 9

   Bring 8 cups water seasoned with 1 teaspoon salt to boil in large pot.

10. 10

    Add 12 ounces pasta.

11. 11

    Turn off the fire.

12. 12

    Cover and let stand 6 minutes.

13. 13

    Drain.

14. 14

    Pour cool water over the pasta and allow to drain well.

15. 15

    Toss with a couple of tablespoons olive oil. Toss the pasta with the eggplant mixture and garnish with freshly grated Romano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.