Eggplant With Roasted Garlic over Pasta
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 cups eggplants, peeled and diced into 1-inch cubes
- 1⁄2 cup balsamic vinegar
- 4 tablespoons olive oil
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon ground black pepper
- 3 cups tomatoes, chopped
- 1 whole bulb of garlic, roasted
- 2 tablespoons fresh parsley, chopped
- 1⁄4 cup parmesan cheese, grated
- 1 (14 ounce) box bow tie pasta
directions
- 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.
- Combine in a bowl the eggplant, vinegar, 3 Tbsp olive oil, oregano and pepper.
- Mix well and place in refrigerator for about an hour.
- Place mixture on a deep sided cooking sheet, include all liquid. Preheat and then bake at 425 for 25 minutes. Stir every 5 minutes.
- When eggplant has about 10 mins left, heat 1 Tbsp olive oil in a skillet. Add Tomatoes and Garlic. Saute' for 5 minutes.
- Cook pasta at the same time.
- When done assemble: pasta, then eggplant, then tomatoes. Top with parsley and parmesan.
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