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Eggplant With Roasted Garlic over Pasta

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“Excellent use of extra eggplant from the garden! Very tasty!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast head of garlic. Cut off top of head, drizzle with Olive Oil and roast at 375 till soft and well browned. When done, cool and peel cloves, set aside.
  2. Combine in a bowl the eggplant, vinegar, 3 Tbsp olive oil, oregano and pepper.
  3. Mix well and place in refrigerator for about an hour.
  4. Place mixture on a deep sided cooking sheet, include all liquid. Preheat and then bake at 425 for 25 minutes. Stir every 5 minutes.
  5. When eggplant has about 10 mins left, heat 1 Tbsp olive oil in a skillet. Add Tomatoes and Garlic. Saute' for 5 minutes.
  6. Cook pasta at the same time.
  7. When done assemble: pasta, then eggplant, then tomatoes. Top with parsley and parmesan.

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