Roasted Eggplant (Aubergine) and Onion Pasta |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Was surfing the net trying to find another good recipe for eggplant and I discovered this one on an organic site. However, since then it has gone through so many changes I can't remember what it was when I first found it. Hope you enjoy! Ingredients:
1 eggplant, cut into 3/4-inch slices |
8 ounces uncooked tube-shaped pasta |
3 garlic cloves, minced |
2 tablespoons fresh basil or 2 tablespoons italian seasoning |
3/4 cup finely crumbled blue cheese |
1/4 cup freshly grated parmesan cheese |
1 cup onion, sliced & separated into rings |
1 tablespoon olive oil |
2 cups diced plum tomatoes |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 teaspoons toasted pistachio nuts or 4 teaspoons toasted pine nuts |
Directions:
1. Preheat broiler.
2. Spray baking sheet lightly with nonstick spray.
3. Place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once.
4. Remove from oven; cool.
5. Cut into bite size pieces.
6. While eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil.
7. Heat oil in skillet over medium heat.
8. Add garlic and saute 1 minutes.
9. Add tomato, basil or Italian seasoning, salt, and pepper; cook over low heat for 10 minutes.
10. Stir in eggplant and onion; cook 5 minutes.
11. Add in pasta and stir well.
12. Top with cheeses and pistachio nuts.
13. Serve with a robust wine and a salad of greens.
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