Text 21432, 59 rader
Skriven 2007-10-16 17:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: ahhh 296
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 BM> Personally, I have a problem accepting misbehavior, harassment and
 BM> vandalism as "speech," as some apparently want us to do.

But it is speech, out in the public forum, and most of it (where
it doesn't interfere with other rights or the public safety)
is Constitutionally protected, there. There is not here, for
which we can be thankful.

 > green tomatoes: so that what started as a matter of
 > waste not want not ended up as a preference.
 BM> And doubtless started tomato wars in gardening families with mixed
 BM> preferences! 

Speaking of thankful, tomato plants are pretty prolific, so
such wars are probably kept to a minimum. More likely a case
of the family members liking fresh tomatoes getting their
wish during the season, those who craved green tomatoes getting
theirs after the first frost, and those who preferred canned
getting theirs during the winter and spring.

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     Title: Pasta With Spicy Eggplant Sauce/Pasta Con Salsa Di Melanza
Categories: Newsgroups, 03jan2002, Mains, Sauces
  Servings: 4

    450 g  / 1 lb penne rigate or other
           favourite pasta
      2 TB extra virgin oil- olive
    675 g  / 1 1/2 lb eggplant, cut
           into large dice (remove
           skin)
      8 lg garlic cloves, minced
    1/2 ts dried red pepper flakes
    900 g  / 2 lb ripe plum tomatoes,
           chopped or 790 g / 28 oz
           canned diced
           tomatoes and juice
      1 ts salt
    1/2 ts unrefined sugar
    1/4 c  herb- chopped fresh Italian
           parsley
           optional: soy Parmesan

Put a large pot of salted water for the pasta.  Broil the
eggplant chunks on both sides in the oven broiler until softened.
set aside. In a large, non-stick or lightly oiled pot, heat the
oil- olive and saute the garlic and red pepper flakes lightly.
Add the tomatoes, broiled eggplant, salt and sugar. simmer over
medium high heat and begin cooking the pasta. Drain the pasta
when it's done, and add the parsley to the sauce. serve the sauce
over the hot pasta with soy Parmesan on the side.

  From: Amos13soma@yahoo.Com (Amos)
  Submitted by Greg Mayman, 10-30-03

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