Farfalle With Oven-Dried Tomatoes And Eggplant

Name: Farfalle With Oven-Dried Tomatoes And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups eggplant, cut into 1/3-inch cubes; 1 1/2 teaspoons salt, plus more to taste; Olive oil spray; 1 pound farfalle; 2 cups oven-dried tomatoes (see recipe) (replace rosemary and orange oils with 2 1/2 teaspoons extra-virgin olive oil and follow directions), cut lengthwise into th; 1 cup fresh basil leaves, cut across into thin strips; ⅓ cup crumbled ricotta salata or feta cheese; 3 teaspoons olive oil; 2 teaspoons dried thyme; Freshly ground pepper to taste

Servings: persons

1
Place the eggplant on a layer of paper towels.
2
Sprinkle with 1 1/2 teaspoons salt.
3
Cover with paper towels and let stand for 1 1/2 hours.
4
Pat the eggplant dry.
5
Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat.
6
Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
7
Bring a large pot of lightly salted water to a boil.
8
Add the farfalle and cook until al dente.
9
Drain well.
10
Place in a large bowl.
11
Add the eggplant, tomatoes, basil and cheese and toss.
12
Add the olive oil, thyme and pepper and toss.
13
Taste and season with salt if needed.
14
Divide among 4 plates and serve immediately.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups eggplant, cut into 1/3-inch cubes, 1 1/2 teaspoons salt, plus more to taste, Olive oil spray, 1 pound farfalle, and more.

Yes, Farfalle With Oven-Dried Tomatoes And Eggplant falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle With Oven-Dried Tomatoes And Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions