Bow Tie Pasta with Roasted Garlic Eggplant

(5 votes)

1 bulb garlic, roasted
6 cups eggplant, peeled and cut into 1-inch cubes
1/2 cup balsamic vinegar
4 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
3 cups chopped tomatoes, (about 3 medium)
1 package dried large bow tie pasta, (8 ounces)
1/2 cup shredded fontina cheese
2 tablespoons chopped fresh parsley
1/4 cup freshly grated parmesan cheese

Separate roasted garlic cloves, peel and set aside.

In a medium bowl, combine eggplant, vinegar, 3 tablespoons 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° 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. Sprinkle with fontina cheese. Cover cheese with equal portions of tomato-garlic mixture and top with parsley. Serve immediately sprinkled with parmesan cheese.

Serves 4.


Comments:

Also good with red bell pepper sauteed with the tomatoes and garlic.
Anonymous, Location not stated.

good recipe i like it
Fung, China


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