Pasta With Crabmeat, Eggplant and Tomato

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set a large pot of water to boil and salt t well.
  • Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
  • Heat the olive oil in a 12-inch nonstick skillet over medium heat.
  • Add the eggplant, slice or two at a time, making sure not to add too much at once.
  • As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
  • Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
  • Remove the garlic and peppers with a slotted spoon and add the tomatoes.
  • Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
  • Begin cooking the pasta.
  • When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
  • Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.
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