Bow Tie Pasta with Roasted Garlic and Eggplant

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Bow Tie Pasta with Roasted Garlic and Eggplant

 

1 12 oz. package dried large bow tie pasta

2 tbsps. fresh parsley

1/4 cup freshly grated parmesan cheese

1 bulb garlic, roasted

6 cups eggplant, peeled and cut into 1 inch cubes

1/2 cup balsamic vinegar

4 tbsps. olive oil

1/4 tsp. dried oregano

1/2 tsp. fresh ground pepper

3 cups chopped tomatoes

Separate roasted garlic cloves, peel, and set aside. In a medium bowl,

combine eggplant, vinegar, 3 tbsps. olive oil, oregano, and pepper. Mix

thoroughly and marinate in the refrigerator for 1 hour. Place eggplant

mixture, with liquid, on a baking pan.

 

Bake in a preheated 425 degree oven for 25 minutes. Stir every 5 to 6

minutes. About 10 minutes before eggplant is completely cooked, heat 1

tablespoon olive oil in a skillet. Add tomatoes and garlic. Saute for 5

minutes. At the same time, cook pasta in a pot of boiling water according to

package instructions.

 

Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted

eggplant. Cover with equal portions of tomato-garlic mixture and top with

parsley. Serve immediately sprinkled with Parmesan cheese. Serves 4.