Roasted Eggplant and Tomato Pasta With Stilton

"Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!"
 
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Ready In:
1hr 5mins
Ingredients:
12
Yields:
2 bowls
Serves:
2
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ingredients

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directions

  • heat oven to 400º.
  • On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
  • salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
  • put the tomatoes on the tray as well, salt and pepper them too.
  • Drizzle more oil lightly over the veggies.
  • Put in oven for approximately 40 minutes.
  • turn the eggplant over and stir tomatoes halfway through.
  • You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
  • Remove from oven and set to side.
  • 10 minutes before removing vegetables from oven, boil water to cook your pasta.
  • Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
  • add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
  • Drain the pasta, reserving about 1 cup of pasta water.
  • Cut the eggplant into strips.
  • Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
  • remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
  • Enjoy!
  • If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
  • Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

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Reviews

  1. Incredibly delicious dish! If you are an eggplant lover -- this dish is for you. I loved the combination of artichokes, tomatoes and blue cheese along with the eggplant and pasta. I did not use whole wheat pasta as it never seems to get tender enough for me; otherwise I made the recipe as is. I think the optional cannelini beans would also be a great addition. Made for PAC, 2011.
     
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RECIPE SUBMITTED BY

I love to cook and bake. I'm a graduate student, so time in the kitchen is both a tool for procrastination and a stress relief :-) I live in Scotland, from the West Coast of the US initially, and I love trying new things and experimenting. There is a lot of variation between the available foods here, and different quality of certain things, so I am forced to be creative (not a bad thing).
 
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