Title: Eggplant with Penne
Categories: Vegtime1
Yield: 4 servings

2 md Eggplant
Cut into 3/4-inch cubes
Salt
1/4 c Hoisin sauce
1/4 c Water
1/4 c Fresh lemon juice
12 oz Dry penne pasta
2 ts Sesame oil
2 tb Vegetable oil
4 Cloves garlic; minced
Freshly ground black pepper

4 SERVINGS DAIRY-FREE

"I enjoy this dish because by the time the pasta is cooked, the eggplant
and sauce are ready to be added," says copy editor Terry Christofferson.

Put eggplant cubes into colander and toss with 2 teaspoons salt and set
aside. Bring a large pot of water to a boil.

In small bowl, mix hoisin sauce, water and lemon juice and set aside.

When water boils, add pasta and 2 teaspoons salt, stirring to prevent pasta
from sticking. Cook, stirring occasionally, until pasta is al dente, about
10 minutes.

Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over
medium heat. Add garlic and cook, stirring often, until fragrant, about 30
seconds. Add eggplant in batches, squeezing our as much water as possible.
Cook, stirring often, 5 minutes. Add hoisin mixture and stir well. Cover
and cook, stirring occasionally, until eggplant is tender, about 10
minutes.

Drain pasta and transfer to large bowl. Add eggplant mixture and toss to
mix. Season with salt and pepper.

PER SERVING: 289 CAL.; 8G PROT.; 7G TOTAL FAT (1G SAT. FAT); 470 CARB.; 0
CHOL.; 94MG SOD.; 3G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 62

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