| Bow Tie Pasta with Roasted Garlic And Eggplant
1 Bulb garlic, roasted
6 cups of eggplant; peeled & cut
1/2 cup of Balsamic vinegar
4 tablespoons of Olive oil
1/4 teaspoon of dried oregano
1/2 teaspoon of fresh ground pepper
3 cups of chopped tomatoes
8 ounces of dried large bow tie pasta
1/2 cup of shredded Fontina cheese
2 tablespoons of chopped fresh parsley
1/4 cup of freshly grated parmesan |
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Separate roasted garlic cloves, peel & set aside. In a medium bowl, combine eggplant, vinegar, 3 tbsp olive oil, oregano & pepper. Mix thoroughly & marinate in the refrigerator for one hour. Place eggplant mixture, with liquid on a baking pan. Bake in a preheated 425ºF. oven for 25 minutes. Stir every 5-6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tbsp olive oil in a skillet. Add tomatoes & garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain & divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with Fontina cheese. Cover cheese with equal portions of tomato garlic mixture and top with parsley. Serve immediately sprinkled with Parmesan cheese. Serves 4. From: Sam M Rasheed <srasheed@juno.com> Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Feb 9, 1999, converted by MM_Buster v2.0l.
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