Pasta With Roasted Garlic And Eggplant
Servings: 4
Calories: 382kcal
Ingredients
- 8 ounces pasta
- 1 eggplant
- 1 head of garlic
- 2 tablespoon olive oil
- 2 cups cherry tomatoes (halved)
- ¼ cup fresh basil (chopped)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ounces grated Parmesan cheese
Instructions
- Line a baking sheet with aluminum foil, spray it with nonstick spray, and preheat the oven to 400 °F
- Cut the eggplant into half-inch slices, then cut each slice in half or in quarters to make wedges. Arrange the eggplant pieces in a single layer on the prepared baking sheet, and lightly spritz them with nonstick spray (or an olive oil sprayer)
- Cut the top off a head of garlic, pour ½ tablespoon of olive oil over it, and set it on the same baking sheet.
- Roast the vegetables for 25-30 minutes, until nicely browned. At the 15-minute mark, you'll want to flip over the eggplant pieces so they get browned evenly on both sides. The garlic needs to roast until the individual garlic cloves are soft, so you might need to roast the garlic until the 40-minute mark.
- While the vegetables are roasting, bring a large pot of water to a boil and cook the pasta according to package directions (I used little bowtie-shaped farfalle pasta)
- Once the garlic is done roasting, you can make the sauce by heating the olive oil in a small saucepan over medium heat. Add all the roasted garlic cloves and mash them up. Stir in the tomatoes, basil, salt and pepper. Put the lid on the saucepan, turn the heat down to medium-low, and cook for about 5 minutes until the tomatoes start to soften up a little bit.
- Stir the cooked pasta, the tomato-garlic sauce and the roasted eggplant together. Top with the grated Parmesan cheese.