Penne With Roasted Tomatoes And Eggplant

1. 1

   1. Preheat oven to 300 degrees

2. 2

   Halve plum tomatoes, place on a baking sheet. Drizzle with 2 tblsp olive oil and sprinkle with salt (kosher preferable) and dried basil. Roast for 3 hours until soft and brown. Let rest for half hour then slice into thirds. Set aside.

3. 3

   Heat olive oil in a large saute pan and fry eggplant cubes until brown and soft--should take about 15 minutes.

4. 4

   Cook penne and place in large bowl. Add cooked eggplant, tomatoes,garlic, ricotta salata cheese and fresh basil. Mix together and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.