Recipe for August 2, 2008:

Hearty Eggplant Sauce
Serve over your favorite pasta shape for a dinner for six.

1/2 cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
4 large diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar, or to taste
1 lb. box pasta, cooked according to package directions
Parmesan cheese for serving

Start the pasta cooking. Heat olive oil in a large stockpot over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often. Stir in the diced tomatoes, tomato paste, sugar. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over pasta. Top with grated Parmesan.

Works as a pizza sauce with built-in toppings!

No paste in the pantry? Make it anyway. It still gives you a fresh summer dish, but expect it to be thinner in consistency.

Grilling Eggplant

Eggplant turns brown, like an apple, once it is cut. Wait until ready to cook it to slice. Peeling it, when it is very fresh, is optional. Cut a large eggplant crosswise to a thickness of about 1/2 inch. If you want it to cook faster, try a thinner slice.

Brush lightly with oil 9 (the eggplant will absorb it) and season with salt to taste.

Grill eggplant pieces for about 8 to 10 minutes on medium heat, turning occasionally. Cook until well browned and tender. Serve. Great on a plate with fresh sliced tomatoes, mozzarella cheese and fresh basil leaves, drizzled with a little balsamic vinegar.