09-27-2004, 12:52 PM
Prep: 15 min, Cook: 25 min. [ul] [li]13 ounces penne pasta [li]2-3/4 Tbs. olive oil [li]1 clove garlic, crushed [li]1 small fresh red chilli, seeded and finely chopped [li]1 onion, chopped [li]1 lb. eggplant, cut into 2-1/2 inch strips [li]1-1/4 lbs. zucchini, cut into 2-1/2 inch strips [li]2 ounces canned anchovy fillets, drained, chopped [li]2 ounces unsalted butter[/li][/ul]
Cook pasta in a large pot of boiling salted water 10 minutes or until al dente. Drain. Heat oil in heavy nonstick pan over medium high heat. Cook next 3 ingredients 4-5 minutes, stirring, until onion is soft. Add eggplant and zucchini. Cook 4-5 minutes, stirring, until tender. Add anchovies, butter and pasta, stirring until heated through.
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Cook pasta in a large pot of boiling salted water 10 minutes or until al dente. Drain. Heat oil in heavy nonstick pan over medium high heat. Cook next 3 ingredients 4-5 minutes, stirring, until onion is soft. Add eggplant and zucchini. Cook 4-5 minutes, stirring, until tender. Add anchovies, butter and pasta, stirring until heated through.
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