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Method :
Preheat the oven to 450 degrees. Prick the
eggplant in a few places with a knife. Place on a baking sheet and roast
for about 40 minutes, turning occasionally for even cooking, until the
eggplant is tender but not falling apart. When the eggplant is cool
enough to handle, peel it and dice the pulp. Place the pulp in a
colander to drain away any bitter juices. Discard the skin.
Bring a large
pot of salted water to a boil. Drop in the pasta and stir. Warm the
potato sauce in a large sauté pan over moderate heat. Add the eggplant
and the rest of the ingredients and warm through. Season to taste.
Adjust salt, pepper, and hot red pepper. If the tomatoes are tart, add a
pinch of sugar to compensate. When the pasta is al dente, drain and toss
with the sauce. Serve at once.
Note: Two
roasted and peeled red or green peppers, cut and diced, can be added to
the dish.
Serves 2
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