Bow Tie Pasta with Roasted Garlic Eggplant

(6 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.


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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