Eggplant and Cream on Pasta
Makes about 5½ cups, enough for 4 main-dish servings
Eggplant is so nourishing that it's good as an ingredient in many of your everyday dishes. As you can see, there's not a trace of tomato or cheese!
2 cups heavy cream
½ cup cream cheese
2 tablespoons vegetable oil
2 cups peeled medium-diced eggplant, in all
2 cups medium-diced onions, in all
2 cups quartered fresh mushrooms
¼ cup chopped red bell peppers
¼ cup chopped yellow bell peppers
¼ cup chopped green bell peppers
2 tablespoons Chef Paul Prudhomme's Vegetable Magic®
1½ cups apple juice, in all
3 cups of your favorite cooked pasta
how to prepare
Combine the heavy cream and cream cheese in a blender and process until smooth, about 30 seconds (the mixture will thicken like whipped cream). Set aside.
Heat the oil in a heavy 10-inch skillet, preferably nonstick, over high heat until the oil is hot, about 2 minutes. Add 1 cup of the eggplant and 1 cup of the onions. Cook, stirring frequently, until the onions are well browned on the edges, about 5 to 10 minutes. Add the remaining onions, the remaining eggplant, the mushrooms, red, yellow and green bell peppers. Cook, stirring frequently, until the eggplant is brown in spots, about 5 minutes. Add the Vegetable Magic®.
Continue to cook, stirring and checking the bottom of the skillet for sticking, until the seasoning darkens slightly, about 2 minutes. Add 1 cup of the apple juice; scrape the bottom and sides of the skillet to clear it of all brown bits, and cook, scraping the bottom occasionally, until the apple juice has almost completely evaporated, about 7 minutes.
Add the reserved cream mixture. Stir until the mixture returns to a liquid and comes to a full boil. Add the remaining apple juice. Return to a boil, reduce the heat to medium and simmer until the sauce thickens slightly, about 2 to 3 minutes. Add the cooked pasta and toss until the pasta is heated through and covered with the sauce. Remove from heat and serve immediately.
Copyright © 2004 by Paul Prudhomme