Roasted Garlic And Eggplant Pasta |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I went food shopping the other day and fount the most beautiful eggplant. I needed a quick easy side, and was also craving a little pasta. I did a little research for ideas and came up with this concoction. It was really great, and so easy to make. Ingredients:
1 head of garlic, roasted (see directions) |
1 medium eggplant, cubed |
1 14.5 oz diced tomatoes, or 3 - 4 diced peeled fresh tomatoes |
6 oz bowtie pasta |
5 tbsp balsamic vinegar, plus 2 tbsp |
2 tsp dried oregano |
1 tbsp dried basil |
pinch red pepper flakes |
olive oil |
salt and cracked pepper |
parmesan cheese |
Directions:
1. To roast garlic: Preheat oven to 400 degrees. Cut off top of garlic to just reveal the tops of the cloves. Drizzle with olive oil and sprinkle with salt. Wrap loosely with tin foil and put in oven for 20-30 minutes until garlic cloves have turned golden brown. Remove from oven and let cool.
2. On a cookie sheet, spray with nonstick cooking spray. In a single layer add cubed eggplant. In a separate bowl, combine olive oil and 5 tbsp balsamic vinegar, as well as salt, pepper, red pepper, oregano, and basil until well mixed. Pour over eggplant and roast at 400 for 20-30 minutes until eggplant is tender. Make sure to stir eggplant every 10 - 15 minutes to make sure everything is cooking evenly and not burning.
3. In the meantime, bring a pot of water salted liberally to a boil and cook pasta as per directions. Once pasta is cooked, remove and drain. Do not rinse (you need the starch from the pasta water to thicken the sauce ). In the same pot, add diced tomatoes, roasted garlic, balsamic vinegar, and salt and pepper to taste. Bring to a simmer and add eggplant. Stir in pasta and top immediately with Parmesan cheese.
4. Note:
5. I roasted a chicken when I served this dish and I added some of the chicken into my serving. It was great! I'm sure shrimp, sausage, or whatever other protein will work also.
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