New Italian Recipes Presents:
Baba Ghanouj Pasta

Ingredients:
1 large eggplant, sliced into small cubes, about 1/4 inch.
3 T extra virgin olive oil
1/2 cup finely chopped onions
1/2 cup finely minced celery
1 cup plain yogurt
3 T dry sherry
1/4 cup lime juice
3-5 cloves garlic, sliced thinly
l Salt and Pepper
1/4 t cayenne, or to personal taste
1/4 cup Italian parsley, diced. 16 oz. penne or other shaped or tubular pasta

Preparation
Preheat oven to 375 degrees.

Brown the eggplant on an oiled baking sheet for about 30 minutes.

Remove and reserve.

While the eggplant is cooking, heat a sauce pan and sauté the onions, celery and garlic for about ten minutes over low medium heat.

Add the sherry, yogurt, lime juice, salt and pepper, and cayenne, and cook for 1 more minute, just long enough for the new ingredients to become heated.

Remove the baba ghanouj pasta sauce from the heat and add the pasta to the sauce and combine.

Garnish with the Italian parsley when serving.