Return of the Eggplant

I said I was on an eggplant mission, and I wasn't kidding.

The following is not a recipe traditional to ANY ethnic cuisine AFAIK, it is something I threw together after chatting with Armand Saiia of El Valle's Dragonfly Farms and purchasing a bag full of his excellent baby eggplants.

Eggplant, Sage and Walnut Pasta

1 lb baby eggplant, sliced in half-inch rounds
½ cup olive oil
2 cloves garlic, minced
Pinch of red pepper flakes
handful of chopped walnuts
¼ cup dried breadcrumbs
several chopped fresh sage leaves
Salt, pepper to taste.

Saute the garlic and red pepper flakes in the olive oil until it smells good but do not let the garlic brown. Add the eggplant and saute until softened. Add the bread crumbs, walnuts and fresh sage leaves and saute a minute or two more. Season.

Toss with pasta. Whole wheat penne would be perfect. Grated parmesan is nice but not required.

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