http://www.blogger.com/home/recipe_italian_food_009.htm healthy Italian food recipes, genuine Italian food recipes, frugal Italian cookin recipes, cost effective Italian cooking recipes, Italian cooking, free Italian food recipes, real Italian recipes, authentic regional southern Italian cooking, simple recipes, web based cooking encyclopedia, healthy and genuine dishes, make quick italian authentic dishes, Mon, 26 Apr 2010 17:48:54 GMT Web Easy by Avanquest Publishing USA, Inc. http://www.blogger.com/home/recipe_italian_food_009.htm http://www.blogger.com/home/recipe_italian_food009p00.gif Ingredients: Mezzi Rigatoni Norma 1 1/2 pounds Italian eggplant cut into cubes 4 table spoons Extra Virgin Olive Oil 1 medium onion finely chopped 1 can 28oz. tomato pure imported 1 pound half Rigatoni use De Cecco pasta if you find it 1/2 pound of dried ricotta or Blue Gorgonzola Cheese 1/2 pound fresh bocconcini mozzarella Directions: Put the eggplant in pasta strainer and pour some salt over them while tossing. Put a weight on the eggplants and let it drain for 10 minutes. Rinse then squeeze out excess liquid and pat dry. Heat oil in a large heavy skillet over medium-high heat. Fry eggplant while occasionally stirring until browned. Take a slotted spoon and transfer it all to paper towels to drain. Keep 2 tablespoons oil from skillet and then sauté the onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Pour the tomatoes to the eggplants and simmer 5 minutes. Salt Water by swirling the salt three times around in the pot cook the Mezzi Rigatoni in the boiling pot of boiling salted water until Al Dente, then drain. Now stir together pasta, sauce, and ricotta Salata or the Gorgonzola cheese and fresh mozzarella bocconcini pot. Serve with freshly chopped parsley and grated romano cheese right before eating it.Enjoy http://www.blogger.com/home/recipe_italian_food_009.htm Mon, 26 Apr 2010 17:48:54 GMT Alfredo Imbimbo This dish is absolutely delicious, even if you don't really like eggplants it will make you a believer. Typical geographic origin is Sicily and it can be found mostly all over Italy, in many different varieties. Here is one of version. http://www.blogger.com/home/recipe_italian_food_009.htm Mon, 26 Apr 2010 17:48:54 GMT Alfredo Imbimbo