Bow Tie Pasta with Roasted Garlic and Eggplant

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Bow Tie Pasta with Roasted Garlic and Eggplant

 

1 12 oz. package dried large bow tie pasta

2 tbsps. fresh parsley

1/4 cup freshly grated parmesan cheese

1 bulb garlic, roasted

6 cups eggplant, peeled and cut into 1-inch cubes

1/2 cup balsamic vinegar

4 tbsps. olive oil

1/4 tsp. dried oregano

1/2 tsp. fresh ground pepper

3 cups chopped tomatoes

 

Separate roasted garlic cloves, peel, and set aside. In a medium bowl, combine

eggplant, vinegar, 3 tbsps. 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 degrees 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. Cover with equal portions of tomato-garlic mixture

and top with parsley. Serve immediately sprinkled with parmesan cheese. serves

6.

 

 

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