Essential eggplant: a simple saute reveals a depth of flavor all its own

Vegetarian Times, March, 1998 by Kathy Farrell-Kingsley

Hearty and versatile, eggplants have been a mainstay of vegetarian cuisine for centuries. I've used them in Greek vegetarian moussaka, baba ghanoush, ratatouille, caponata and French eggplant caviar. I've braised them in the Moroccan manner, with green bell pepper and zucchini; served them with Thai curry sauce; stuffed them in both the Italian and Creole style; and made eggplant parmigiana more times than I can count. Eggplant is so adaptable, it's easy to forget that this member of the nightshade family tastes great when simply sauteed.

This month's menu, featuring sauteed eggplant tossed with penne pasta and an Asian-inspired sauce made from hoisin, fresh lemon juice and sesame oil, serves as a delicious reminder of eggplant's essential goodness. For extra flavor and color, fresh sauteed cherry tomatoes also can be added. A salad of arugula and roasted red bell peppers makes a quick and easy first course. Arugula greens are small, flat oval leaves on stems that are usually sold loose with the roots still attached. They have a peppery taste and are tasty on their own or mixed with other greens, including romaine, baby spinach, radicchio or mache. To save on preparation time, toss the salad while you wait for the pot of pasta water to boil.

For a refreshing finish to this international meat, try store-bought lemon sorbet served with fresh strawberries or melon wedges and almond cookies.

Eggplant with Penne

4 SERVINGS VEGAN

By the time the pasta is cooked, the sauteed eggplant and sauce are ready to be added. What could be easier on a busy weeknight?

2 medium eggplant, cut into
3/4-inch cubes
Salt
1/4 cup hoisin sauce (see glossary,
p. 110)
1/4 cup water
1/4 cup fresh lemon juice
12 oz. dry penne pasta
2 tsp. sesame oil (see glossary,
p. 110)
2 Tbs. vegetable oil
4 cloves garlic, minced
Freshly ground black pepper