Pasta with Eggplant and Goat Cheese Sauce

Pasta with Eggplant and Goat Cheese Sauce

Fettuccine Alle Melanzane e Caprino



1 pound Dakota Growers Organic Fettuccine

1 medium size eggplant

1/4 cup olive oil

1 teaspoon minced fresh garlic

1 tablespoon fresh parsley

1/2 cup chopped green onion

1/4 cup white wine

1 teaspoon salt and pepper

1 cup cream

1/2 cup goat cheese

1/4 cup Romano cheese


  Directions Heat oil in skillet over medium heat. Cook garlic, parsley and onion until sizzling. Wash and pare both ends of eggplant. Peel and dice eggplant in 1/2 inch pieces. Add to skillet and cook 5 minutes. pour wine in and cook, stirring, until wine is evaporated. Stir in cream, salt and pepper. Crumble goat cheese and add to sauce. Lower heat to low and cook 15 minutes. Meanwhile, cook pasta according to package, drain well and combine with sauce. Toss with Romano cheese and serve at once. Servings 4