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Old 10-03-2016, 06:40 PM
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Default Penne with Roasted Eggplant, Chile and Mint

This is a NY Times recipe http://cooking.nytimes.com/recipes/1...chile-and-mint and I had all the ingredients, many from my garden. I loved using some of my fresh herbs - the mint was a lovely addition!

(Oh, I used wheat rigatoni).

It was very good and I'd make it again. They didn't peel their eggplants, but the skins on my end-of-summer baby eggplants were kind of tough, so I peeled mine.

I served it at room temp.

Lee
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