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Roasted Eggplant and Tomato
Roasted Eggplant and Tomato
Ingredients| 1/2 box ( 8 oz / 227g ) Notta Pasta, any type 2 lbs (900g) eggplant (smaller, thinner eggplants have fewer seeds) 1 lb (450g) plum tomatoes 3 Tbsp olive oil, divided 4 large cloves garlic, minced Salt and pepper to taste 1/2 cup chopped fresh basil 1 cup fresh grated Parmesan cheese |
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1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil.
2 Peel and cut eggplant into 3/4? cubes. Put in a large bowl.
3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4? slices.
4 Add the tomatoes to the eggplant together with garlic and 2 tablespoons of the olive oil. Mix well.
5 Spread mixture in baking pan. (Save your mixing bowl to toss the Pasta later.) Salt and pepper. Roast 25 minutes or until eggplant is tender.
6 Meanwhile, boil Notta Pasta according to box directions, being careful not to overcook. Drain and quickly rinse. Put in the mixing bowl and toss with remaining tablespoon oil.
7 Add roasted vegetables, basil and Parmesan cheese. Mix well and adjust seasonings.
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