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All public Recipes -> Dinner -> Bow Tie Pasta with Roasted Garlic and Eggplant
Bow Tie Pasta with Roasted Garlic and Eggplant
By: G G.
| Description: | ||
| Time: | 1 hr 40 min (20 min to prepare, 1 hr 20 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 package (12 oz) dried large bow tie pasta 2 tablespoon fresh parsley 0.25 cup freshly grated parmesan cheese 1 each bulb garlic, roasted 6 cups eggplant, peeled and cut into 1-inch cubes 0.5 cup balsamic vinegar 4 tablespoon olive oil 0.25 teaspoon dried oregano 0.5 teaspoon fresh ground pepper 3 cups (about 3 medium) chopped tomatoes |
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| Directions: | ||
| 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. | ||
| Notes: | ||
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