Bow Tie Pasta with Roasted Garlic Eggplant
1 bulb garlic, roasted
Separate roasted garlic cloves, peel and set aside.
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
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.
Also good with red bell pepper sauteed with the tomatoes and garlic.
Anonymous, Location not stated.
good recipe i like it
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