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<<<I'm allergic to tomatoes.  What would make a good sauce for Lasagne?
Denise--GF, but pastaless in TN>>>

I can have tomatoes, but not tomato paste. Perhaps someone on the list
knows about the dangers of tomato paste. Anyway, the first thing that
comes to mind for a pasta sauce (besides making up Pasta Primavera) is
that delicacy of delicacies: Pesto.  The second thing is devising an
Eggplant sauce.

Pesto:  I see you've already received a fine recipe for this. I have
grown plots of basil, just so I could have this ambrosia on hand. One
year I harvested the remainder of the basil, and made pesto without the
expensive parmesan and froze it in single serving containers. When I
defrosted it, I added the grated parmesan, heated it and ate it over
every kind of gluten-free pasta there is. Caution: keep your apron on
while eating!

Eggplant sauce: The most important thing to know when you want to
prepare eggplant is to give it time to <sweat>.  (Peeling is optional.)
Cut the eggplant into lengthwise or crosswise slices, lay on paper
towels, salt both sides, and cover with paper towel. Then do something
else while the bitter liquid beads up on the surface of each slice. Wash
of the salt and cook it (in most any fashion) until tender. Some folks
soak them sliced or just slitted in salt water for a half hour instead,
and gently squeeze them afterwords.=20

With your trusty blender at your side, I advise you to experiment with
eggplant.  Possibilities: sauted onions, olive oil, parsley, garlic,
salt, pepper, oregano, artichoke hearts, even mint... Take risks!  (We
celiacs need all the empowerment we can get.  The kitchen is our
fortress against the wheat-eating world!  :-)  OK, OK , I'll stop.)
Study up on the greek dish, mousaka for more ideas. Bon apetit!

Include your own email address after your signature for those of us with
the new Microsoft Exchange mail server which comes with Windows 95.  [Of
course, it's flawed!]  Thanks. I'll keep an eye out for a real eggplant
sauce recipe. I recall seeing one somewhere in my Gourmet clippings. [I
was initially appalled when my aunt sent me a Gourmet magazine
subscription, but it has lots of great ideas in each issue. Just don't
torture yourself with the restaurant reviews. :-) I would not recommend
it to newly diagnosed celiacs, unless they were gourmands to start
with.]

Happy times with the blender,
Mary Courtney
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