Roasted Eggplant and Onion Pasta
1 eggplant, cut into 3/4-inch thick slices, (about 1 pound)
1. Preheat broiler.
1 medium onion, sliced and separated into rings, (about 1 cup)
8 ounces uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
3 garlic cloves, minced
2 cups diced plum tomato (about 1/2 pound)
2 tablespoons chopped fresh or
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) finely crumbled feta cheese
1/2 cup (1 ounce) grated fresh parmesan cheese
4 teaspoons pine nuts, toasted
2. Place eggplant slices and onion on a baking sheet coated with cooking spray, and broil for 20 minutes, turning once. Remove from oven; cool. Cut into bite size pieces.
3. While eggplant and onion broil, cook pasta according to package directions omitting salt and fat.
4. Heat olive oil in a large nonstick skillet over medium heat. Add garlic, and sauté for 1 minute. Add the tomato, basil, salt, and pepper; cook over low heat for 10 minutes. Stir in eggplant and onion, and cook For 5 minutes. Add pasta, stirring well. Divide the pasta mixture evenly among 4 plates, and top with cheeses and pine nuts. Yield: 4 servings (serving size: 1 1/2 cups pasta mixture, 3 tablespoons feta, 1 tablespoon Parmesan, and 1 teaspoon pine nuts).
This was delicious & very easy to make. We will have it again!
Sue, London, KY, USA
Yummy, except used linguini noodles instead and it made the dish starchy and mushy. Noodles may make the difference!
sue m., vancouver, B.C.
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