PASTA DAY: Penne Or Ziti With Roasted Eggplant, Peppers, And Olives

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* Exported from MasterCook *

 

Penne Or Ziti With Roasted Eggplant, Peppers, And Olives

 

Recipe By : Pasta East to West by Nava Atlas, page 92

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant

1 large green bell pepper

1 large red bell pepper

10 ounces penne or ziti -- up to 12

1 tablespoon extra-virgin olive oil

2 cloves garlic -- minced

14 ounces canned diced tomatoes -- up to, up to 16

1/2 teaspoon dried oregano

1/4 teaspoon dried hot red pepper flakes -- optional

1/2 cup chopped black olives

1/4 cup chopped fresh parsley

4 ounces mozzarella cheese -- finely diced

1/4 cup grated fresh Parmesan cheese

plus extra for topping -- optional

Salt and freshly ground black pepper

 

6 servings

 

Roasted eggplant and bell peppers contribute a distinctively smoky flavor

to this tasty dish.

 

Preheat the oven to 450 degrees. Prick the eggplant a few times with a

fork. Place it on a foil-lined baking sheet or roasting pan.

 

Remove the stems and seeds from the peppers, and cut them in half. Place

on the baking sheet, cut side down. Place the peppers in the oven with the

eggplant, and bake until their skin is lightly charred, about 20 to 25

minutes. Remove the peppers with tongs, and continue to bake the eggplant

until it collapses, another 20 to 25 minutes.

 

When the eggplant is cool enough to handle, cut the flesh away from the

peel. Discard the peel and chop the flesh into bite-size pieces. Cut the

bell peppers into 2-inch-long strips.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in a large saucepan. Add the garlic and saute over

low heat until golden, about 2 to 3 minutes.

 

Add the eggplant, peppers, tomatoes, oregano, and optional red pepper

flakes. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

 

Stir the olives and parsley into the sauce. Combine with the pasta in a

large serving bowl, stir in the mozzarella and Parmesan, and toss

together. Season to taste with salt and pepper, and toss again. Serve at

once, passing around extra Parmesan cheese for topping, if desired.

 

Variation: For an even heartier dish, add a 16-ounce can of drained, rinsed

cannellini beans.

 

Calories: 195, Carbohydrate: 22 g, Total Fat: 9 g, Cholesterol: 15 g,

Protein: 7 g, Sodium: 168 mg

 

 

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