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Roasted Eggplant and Tomato Pasta With Stilton Recipe

Roasted Eggplant and Tomato Pasta With Stilton Recipe

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Roasted Eggplant and Tomato Pasta With Stilton

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Ingredients:

Serving

1 1/2 tbsp olive oil (or to taste)
sea salt
black pepper
150 -180 g whole wheat penne (depending on how hungry you are!) or 150 -180 g rotini pasta (depending on how hungry you are!)
400 g eggplants
300 g cherry tomatoes (red and yellow if you can find them)
100 g white onions, halved and sliced thinly into half moons
2 -3 garlic cloves
0.5 (14 oz) can water-packed artichoke hearts (about 3 hearts or serving)
60 g blue cheese , such as english stilton (crumbled)
red pepper flakes or balsamic vinegar , to taste
chicken or sausage or soy mincemeat or cannellini beans

Directions:

Heat oven to 400º.
On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
Salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
Put the tomatoes on the tray as well, salt and pepper them too.
Drizzle more oil lightly over the veggies.
Put in oven for approximately 40 minutes.
Turn the eggplant over and stir tomatoes halfway through.
You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
Remove from oven and set to side.
10 minutes before removing vegetables from oven, boil water to cook your pasta.
Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
Add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
Drain the pasta, reserving about 1 cup of pasta water.
Cut the eggplant into strips.
Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
Remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
Enjoy!
If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264.54 Kcal (1108 kJ)
Calories from fat	93.99 Kcal
		% Daily Value*
Total Fat	10.44g	16%
Cholesterol	11.25mg	4%
Sodium	233.56mg	10%
Potassium	489.17mg	10%
Total Carbs	35.1g	12%
Sugars	8.24g	33%
Dietary Fiber	7.21g	29%
Protein	9.39g	19%
Vitamin C	15.2mg	25%
Iron	0.9mg	5%
Calcium	113.1mg	11%

Amount Per 100 g
Calories	99.11 Kcal (415 kJ)
Calories from fat	35.21 Kcal
		% Daily Value*
Total Fat	3.91g	16%
Cholesterol	4.21mg	4%
Sodium	87.5mg	10%
Potassium	183.27mg	10%
Total Carbs	13.15g	12%
Sugars	3.09g	33%
Dietary Fiber	2.7g	29%
Protein	3.52g	19%
Vitamin C	5.7mg	25%
Iron	0.3mg	5%
Calcium	42.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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