Pasta With Eggplant And Roasted Garlic Recipe

Name: Pasta With Eggplant And Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 garlic gloves, roasted; 1 tablespoon olive oil; 1 28oz can diced,low salt tomatoes; 1 medium white onion, chopped; 2-3 small to medium Chinese eggplant, sliced and then cut in half; 1/2 cup fresh basil, sliced; salt and pepper to taste; 8oz penne; Optional:; fresh mozzarella, diced in small cubes

Servings: persons

4 to 5 garlic gloves, roasted
1 tablespoon olive oil
1 28oz can diced,low salt tomatoes
1 medium white onion, chopped
2-3 small to medium Chinese eggplant, sliced and then cut in half
1/2 cup fresh basil, sliced
salt and pepper to taste
8oz penne
Optional:
fresh mozzarella, diced in small cubes

1
To roast garlic:
2
Coat peeled garlic lightly in olive oil oil. Bake at 450 degrees until soft and brown but not burnt. Can be made ahead.
3
Halve eggplants lengthwise and cut crosswise in to slices no thicker than 1 inch. Cover a baking sheet with foil and coat lightly with cooking spray or olive oil. Place eggplant slices on sheet and coat with cooking spray or brush with olive oil. Salt and pepper slices. Bake until eggplant is soft at 400 degrees,20-30 minutes.
4
Meanwhile, in a large pan, saute onion in olive oil until onion is soft, 2-3 minutes. Add tomatoes and simmer for 15-20 minutes until sauce has thickened and flavors blend. Season with salt and pepper.
5
While sauce is cooking, cook pasta according to package directions until al dente.
6
Transfer 1/3 of sauce to blender or food processor. Add roasted garlic cloves and puree until well blended. (Take care with hot liquids) Return blended portion to sauce pan.
7
Stir in baked eggplant and 1/4 cup of the basil. Let cook for several minutes. If sauce becomes too thick, add small amounts of the pasta water.
8
Toss pasta with sauce. Top with remaining basil and if desired, fresh mozzarella cheese

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 to 5 garlic gloves, roasted, 1 tablespoon olive oil, 1 28oz can diced,low salt tomatoes, 1 medium white onion, chopped, and more.

Yes, Pasta With Eggplant And Roasted Garlic 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.

Pasta With Eggplant And Roasted Garlic

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