Roasted Eggplant, Pepper and Garlic with Whole Whea

Name: Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds eggplant cut into 1/2-inch cubes; 6 tablespoons olive oil; 1 3/4 teaspoons kosher salt; 3/4 teaspoon black pepper freshly ground; 2 small sweet red bell peppers seeded and cut into 1/4-inch strips; 10 cloves garlic unpeeled and lightly crushed; 1 1/2 teaspoons red wine vinegar more to taste; 1/4 teaspoon red pepper flakes or more to taste; 1/2 pound pasta whole wheat, like penne or rigatoni; 3/4 cup ricotta cheese; 1 x basil freshly chopped, for topping

Servings: persons

2 1/4 pounds eggplant cut into 1/2-inch cubes
6 tablespoons olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon black pepper freshly ground
2 small sweet red bell peppers seeded and cut into 1/4-inch strips
10 cloves garlic unpeeled and lightly crushed
1 1/2 teaspoons red wine vinegar more to taste
1/4 teaspoon red pepper flakes or more to taste
1/2 pound pasta whole wheat, like penne or rigatoni
3/4 cup ricotta cheese
1 x basil freshly chopped, for topping

1
Turn on the broiler and set a rack 6 inches from the heat.
2
Add the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl, toss to coat and spread it in a single layer on a large baking sheet.
3
Broil, stirring once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes.
4
Turn off the broiler and heat the oven to 375F (190C) degrees.
5
Add the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same big bowl, toss to coat.
6
Spread on another baking sheet in a single layer.
7
Roast the eggplant, peppers and garlic until they are tender, 35 to 40 minutes.
8
Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt.
9
Stir in in the remaining 4 tablespoons oil, the vinegar and the pepper flakes and whisk until blended.
10
Bring a large pot of salted water to a boil.
11
Cook the pasta according to package directions, drain well.
12
Toss with the vegetables, the mashed roasted garlic, the ricotta and the herbs.
13
Sprinkle more salt and drizzle vinegar to taste.
14
Serve warm.

578

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 11 ingredients. The key ingredients include: 2 1/4 pounds eggplant cut into 1/2-inch cubes, 6 tablespoons olive oil, 1 3/4 teaspoons kosher salt, 3/4 teaspoon black pepper freshly ground, and more.

Yes, Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta 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!

Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions