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Pasta with Roasted Tomatoes
2 lbs. firm young eggplant
salt
olive oil for brushing
2 1/2 lbs. ripe red tomatoes
1/2 large onion
1 clove garlic
2 Tbsp. olive oil
1/2 tsp. dried oregano
fresh ground pepper
3/4 cup red wine
fresh chopped flat-leaf Italian parsley to taste
4 oz. smoked Provola or Mozzarella, cut in 1/4" dice
1 lb. fusilli noodles, or other sturdy pasta
Wash and trim the eggplants and slice them lengthwise, 1/2" thick. Sprinkle them with salt on both sides and leave them in a glass dish for at least 30 minutes to release their excess water.
Squeeze the eggplant slices gently, then brush them lightly with olive oil. Grill them over hot coals for a few minutes on each side, until browned and tender. Cut the wide slices once lengthwise, then cut them all crosswise into strips.
Core and quarter the tomatoes, arrange them on a baking sheet and roast them in a 375 degree oven for about 30-45 minutes, or until they are browning on the edges. Scoop all the tomato pulp off of the skins.
Chop the onion and garlic, and sauté them in 1 tablespoon of the olive oil until they begin to color. Add the roasted tomatoes, salt and pepper to taste, the oregano and the wine. Simmer together until the tomatoes are reduced to a med.-thick sauce.
Cook the fusilli in boiling salted water until just al dente, and drain. In a large, warm bowl, toss the pasta together with the sauce, the eggplant strips, and the smoked cheese cubes. Serve at once, sprinkled with chopped Italian parsley.
Yield: 6 - 8 servings.
"The French fried potato has become an inescapable horror in almost every public eating place in the country. "French fries," say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood."
Russell Baker
Dasheen (Colocasia esculenta), a starchy edible tuber, is a variety of the 'taro' plant (Hawaiian). Other names are 'eddo' (West Indies) and 'yautia' (Puerto Rico); 'dasheen'; is the name used particularly in the Caribbean. A member of the calla lily family, the tubers are used as a potato, the leaves are used as greens, and the young shoots can be used as a vegetable.
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