Eggplant, Roasted Red Pepper and Brie Pasta

“Inspired by a trip to the local KC Farmers' Market :) Quick prep, comes together without making too much of a mess. Special enough to serve to friends, healthy/easy enough to make for just yourself! *** The brie cheese I used was a sheep's milk cheese from the market with earthy undertones. If you're local, pick some up!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 medium eggplant (cubed)
  • 1 vidalia onion (cubed, cut into larger chunks)
  • 6 garlic cloves (chopped)
  • 14 cup extra virgin olive oil
  • sea salt (to taste)
  • coarse ground black pepper (to taste, I like a lot!)
  • 14 cup fresh basil leaf (chopped)
  • 1 (16 ounce) jar roasted red peppers (drained and cubed)
  • 4 ounces brie cheese (rind on, cut into small pieces)
  • 8 ounces basil and garlic flavored linguine (from the local market, can substitute other flavors or plain, dried pasta)

Directions

  1. Preheat oven to 400 degrees.
  2. Line metal pan with aluminum foil, spray with non-stick cooking spray.
  3. Place first six ingredients (thru ground pepper) into a ziploc bag. Toss to coat.
  4. Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes (until eggplant is tender and onion is starting to get translucent).
  5. Meanwhile, boil salted water and add pasta. Cook to al dente. Drain.
  6. Immediately add brie cheese; toss to coat (any residual water will help to make a "sauce"). Add all of roasted veggies (eggplant, onion and garlic), including roasted red pepper.
  7. Add chopped basil. Toss again.
  8. Serve immediately with fresh, crusty bread and parmesan cheese.

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