Fettucine with Roasted Eggplant and Broccoli Italian

[Guest guest]

Fettucine with Roasted Eggplant and Broccoli

 

2 8 ounce eggplant

8 ounces broccoli

1 cup water

spray olive oil

3 quarts water

4 ounces whole wheat fettucine

1 tbsp. olive oil

1 clove garlic (minced)

1 tbsp. pinenuts

1 tsp. lemon zest

2 tbsp. balsamic vinegar

1/4 tsp. salt

to taste fresh ground black pepper

2 tbsp. flat parsley leaves

1 ounce aged gruyere (Asiago or other hard cheese will

do)

 

Cut the eggplant lengthwise and then cut each piece

lengthwise again. Cut the quartered eggplant across so

that you have " cubes " about 1 inch big.

Cut the broccoli so that each floweret has a long

tapered stem.

Preheat the oven to 325 degrees and place a large

sauté pan or grill pan inside.

Fit a medium sauce pan with a steamer basket and place

the water in the bottom of the pot. Place the eggplant

in the pan and then top with the broccoli flowerets.

Place the pot over high heat and steam the vegetables

for 7 minutes.

Remove the broccoli and eggplant and set on the

eggplant on the counter to cool. Add the broccoli to

the large skillet and spray lightly with olive oil.

Place the pan in the oven and roast the broccoli for 7

- 10 minutes in the oven.

Remove the broccoli and spray lightly with olive oil.

Place the eggplant in the skillet and return the pan

to the oven and roast for about 40 minutes.

After the eggplant has been cooking for about 30

minutes place the 3 quarts water in a medium stockpot

over high heat. When the water is boiling add the

fettucine. Cook at a slow boil stirring occasionally.

About 5 minutes after starting the fettucine, heat the

olive oil in a large skillet over medium heat. Add the

garlic, pinenuts and lemon zest. Cook for about 3

minutes, stirring frequently.

Using tongs remove the cooked fettucine from the

boiling water and add to the pan. Add the vinegar and

salt and pepper to taste. Add 1/3 cup of the water

that the pasta boiled in and then add the cooked

broccoli and eggplant.

Toss the fettucine and vegetables together for about

two minutes and add the parsley leaves.

Serve topped with 1/2 ounce of the aged gruyere grated

over each serving.