Roasted Garlic and Eggplant Pasta

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Submitted by liz, Monday, 09 March 2009

Description

This is a really good pasta dinner recipe. Roast garlic, eggplant, tomatoes, yum.

Ingredients

At a glance

Main Course

Side Dish

Serves

1 package (12 oz) dried large bow tie pasta

2 Tbsp fresh parsley

1/4 cup freshly grated parmesan cheese

1 bulb garlic, roasted

6 cups eggplant, peeled and cut into 1-inch cubes

1/2 cup balsamic vinegar

4 Tbsp olive oil

1/4 tsp dried oregano

1/2 tsp fresh ground pepper

3 cups (about 3 medium) chopped tomatoes

Methods/steps

Separate roasted garlic cloves, peel, and set aside.
In a medium bowl, combine eggplant, vinegar, 3 Tbsp olive oil, oregano, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour.
Place eggplant mixture, with liquid, on a baking pan. Bake in a preheated 425°F oven for 25 minutes. Stir every 5 to 6 minutes.
About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes.
At the same time, cook pasta in a pot of boiling water according to package instructions. Drain and divide cooked pasta on 4 serving plates.
Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top with parsley.
Serve immediately sprinkled with Parmesan cheese.

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