Bow-tie Pasta with Roasted Garlic and Eggplant Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds eggplant [2 small or 1 large] cut crosswise into 1/2 inch slices
6 T olive oil
Salt and freshly ground pepper
1 head roasted garlic [see below]
1 pound cherry tomatoes, halved
1/2 cup fresh basil leaves, minced
1 pound bow-tie, rigatoni or other medium-size pasta
3 oz fresh mozzarella, cut into small pieces
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Directions: |
Directions:Heat oven to 400º. Brush 2 T of the oil onto both sides of the eggplant slices; season with salt and pepper.
Place on 2 baking sheets, making sure slices don't touch. Roast until nicely browned, 20 to 25 minutes.
When cook enough to handle, dice and set aside.
Put a large pot of water on to boil.
Squeeze the garlic pulp into a large serving bowl with the remaining 4 T oil, mashing to blend.
Stir in the tomatoes, basil, salt and pepper to taste.
Add 2 T salt and the pasta to the boiling water; cook according to package instructions.
Drain, reserving 1/4 cup cooking water.
Add pasta to bowl along with eggplant and mozzarella; toss to combine.
Add cooking water as needed to loosen sauce. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 servings |
Personal
Notes: |
Personal
Notes: How to Roast Garlic:
Place oven rack in lower-middle position and heat oven to 325 degrees.
Remove outer layers of papery skin from 4 firm garlic heads. Slice off the top 1/3 of each head exposing most of the cloves.
Place garlic heads, cut side up, on a square of heavy-duty aluminum foil.
Drizzle 1/2 tsp olive oil over each and sprinkle with salt.
Wrap foil around heads and roast until very soft, about 1 hour.
Uncover and roast 15 minutes more, until golden brown.
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