Formatting Helps

Photos are a plus, upload them first.
The Title is the name of the recipe.
Bold any subsections (i.e. sauce, dry ingredients, etc.).
Use default font sizes, etc.
Each step should be a new paragraph; don't use the bullets or numbers.
Avoid abbreviations, such as tsp. or oz. Just type the word out.

Monday, September 20, 2010

Penne with Tomatoes, Eggplant, and Mozzarella

from Real Simple
Total Time: 30 minutes

1/2 pound penne
1/4 cup olive oil
1 medium eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
Kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1/2-inch pieces
1/4 cup torn fresh mint leaves

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing, until the tomatoes soften, 2 to 3 minutes more.
Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine. Sprinkle with the mint. Serves 4.