ROASTED EGGPLANT FOR PASTA AND RECIPES
This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out of the oven!! You can also add a little plain yogurt to them, it's good!!!!
Provided by Chef Gruyegravere
Categories Vegetable
Time 35m
Yield 4 cups eggplant, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
- Preheat oven to 425 degrees F.
- Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
- Grind the fresh pepper over the eggplant to give them all a light dusting.
- Sprinkle the just under 1 tsp salt over the cubes.
- Sprinkle the garlic powder over the cubes.
- Bake for 30 minutes, give it a stir midway thru.
Nutrition Facts : Calories 216.1, Fat 17.4, SaturatedFat 2.4, Sodium 5.9, Carbohydrate 15.9, Fiber 9.3, Sugar 6.5, Protein 2.8
ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
PASTA WITH ROASTED EGGPLANT SAUCE
If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!
Provided by TERESA64151
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
- Roast in the preheated oven until soft, about 20 minutes.
- Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 104.8 g, Fat 37.8 g, Fiber 12.4 g, Protein 19.5 g, SaturatedFat 5.5 g, Sodium 359.1 mg, Sugar 15 g
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES
Steps:
- First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
- Preheat the oven to 425 degrees F.
- Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
ROASTED EGGPLANT PASTA
6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
- Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
- Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg
EGGPLANT AND ROASTED-PEPPER PASTA
We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
- Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
- Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.
PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
- Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
- Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams
PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC
This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.
Provided by Fioa
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
- Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 8.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 584.6 mg, Sugar 3.4 g
ROASTED EGGPLANT AND GARLIC WITH PASTA
Roasted garlic and eggplant mixed with fresh basil and pasta is very easy and healthy. And a great side dish for seared fresh, Ahi tuna! I am anticipating this pasta recipe as a great base for future creations. I could add artichoke hearts, cream, more cheese; pesto and shrimp; crawfish tails or chicken, petite meatballs with peas and proscuitto. Aah, the pastabilities!
Provided by Penny Stettinius
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
- On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
- Remove from oven and let cool.
- Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
- Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
- Add chicken broth, parsley and lemon juice and simmer until reduced by half.
- Rough chop basil.
- Add butter and basil leaves and stir well.
- Cook pasta according to package directions, drain and toss with eggplant mixture.
- Top with freshly grated Parmesan cheese and serve.
Nutrition Facts : Calories 501.7, Fat 26.6, SaturatedFat 9.5, Cholesterol 30.5, Sodium 282.1, Carbohydrate 56.4, Fiber 7.3, Sugar 4.7, Protein 11.4
ROASTED EGGPLANT AND ZUCCHINI PASTA
This chunky eggplant and zucchini pasta is quick to make in just 30 minutes and features hearty vegetables that are roasted to bring out maximum flavour.
Provided by Melissa
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F / 200 C.
- Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
- Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
- Cook the pasta in salted water according to the package directions.
- When the eggplant and zucchini are done roasting, add them to the pasta sauce.
- Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
- Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
- Garnish with your favourite fresh herb.
Nutrition Facts : Calories 523 kcal, Carbohydrate 91 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Sodium 1079 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL
Categories Cheese Herb Pasta Vegetable Appetizer Quick & Easy Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
- While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
- Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
- Stir in vinegar and roasted eggplant.
- In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.
PASTA WITH EGGPLANT, CAPERS, AND OLIVES
Steps:
- Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
- While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
- Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
- When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
- Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
- Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
- Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
- *Available at specialty foods shops and chefshop.com.
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4.9/5 (11)Category Dinner
- Preheat the oven to 450°F/232°C. Line a rimmed baking sheet with parchment paper or drizzle with some oil to prevent the eggplant from sticking.
- Prep the eggplant. Using a vegetable peeler, peel the eggplant in alternating strips from top to bottom (you can peel them entirely, but I like the zebra look). Slice the eggplants into 1 ½-inch (~4 cm) thick wedges and add to the baking sheet. Drizzle with the 2 tablespoons regular olive oil or avocado oil, a generous amount of salt, and black pepper to taste. Toss well and arrange the eggplant in a single layer.
- Prep the garlic. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in aluminum foil to make a packet. Place the packet on the same baking sheet as the eggplant.
- Roast the eggplant for 25-35 minutes, or until the eggplant is deeply golden brown on the outside yet very soft and tender, tossing halfway through.For skinnier, thin-skinned varieties of eggplant, roast 25 minutes.For larger eggplants roast for 25 minutes at 450°F, then turn the heat down to 400°F and roast for another 10 to 15 minutes.The garlic should also take 25 to 35 minutes to roast (the garlic is done when cloves are very soft and practically oozing out of their skins).
ROASTED EGGPLANT PASTA - A COUPLE COOKS
From acouplecooks.com
Reviews 7Category PastaCuisine ItalianTotal Time 40 mins
- Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
PERFECT ROASTED EGGPLANT (BEST EVER ... - A COUPLE COOKS
From acouplecooks.com
Reviews 4Calories 159 per servingCategory Side Dish
- Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
- Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark. (If you’re roasting eggplant planks, flip the planks at 20 minutes and cook 35 to 40 minutes total, until browned and tender.)
- Remove from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently. Serve as a side dish, or as Roasted Eggplant Pasta or in an Eggplant Sandwich.
EGGPLANT, GARLIC, AND HERB PASTA | BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Total Time 50 minsServings 8Calories 509 per serving
- Preheat oven to 425°F. Coat two shallow baking pans with 2 Tbsp. olive oil. Sprinkle pans lightly with salt. Arrange eggplant slices and garlic in a single layer in pans. Drizzle with 1 Tbsp. olive oil. Sprinkle lightly with salt. Roast on separate oven racks 25 to 30 minutes or until eggplant is browned and softened.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add eggplant. Squeeze garlic from cloves into pot. Add 1 Tbsp. olive oil and 3/4 cup reserved cooking liquid; toss to coat. Add herbs and, if desired, additional cooking liquid. Season to taste. Top with cheese and chile.
GARLIC EGGPLANT PENNE PASTA - DISH BY DISH
From dishbydish.net
5/5 (1)Category Main DishAuthor Grace LimTotal Time 40 mins
- Heat up the vegetable oil in a large skillet over medium heat, and then sauté the cubed eggplant until it turns tender (around 10 mins).
- Add in diced tomatoes and minced garlic and stir for a few minutes before adding tomato puree and water. Stir well and let the ingredients simmer for 15 minutes over low heat.
- As the sauce is cooking, bring a large pot of generously salted water to boil, and then cook penne pasta until al dente.
- When penne pasta es cooked, drain it of all water and then transfer the pasta to the skillet and mix well until pasta is evenly distributed between the sauce.
PASTA WITH ROASTED EGGPLANT AND BELL PEPPERS - THE VEGAN ATLAS
From theveganatlas.com
Cuisine Plant-BasedCategory Pasta & NoodlesServings 4Total Time 50 mins
- Arrange the eggplant and peppers in a parchment-lined roasting pan. Roast 20 minutes, then stir in the tomatoes and garlic. Roast for 10 to 15 longer, or until the eggplant and peppers are touched with brown spots here and there.
- Meanwhile, cook the pasta according to package directions until al dente, then drain. Return to the pot. Stir in the remaining olive oil, Italian seasoning, and paprika.
ROASTED TOMATO EGGPLANT PASTA - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
5/5 (3)Servings 4Cuisine American, ItalianCategory Dinner
- In a baking tray lined with parchment paper, lay tomatoes in a single layer. Add basil leaves and garlic head. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until the tomatoes start to burst and release their juices.
- When it’s cool enough to handle, squeeze out the garlic pieces. Reserve a few stems with tomatoes on them for serving. This step is completely optional.
- In a separate baking tray lined with parchment paper, spread out the eggplant cubes. Toss with olive oil, sprinkle oregano, and season well with salt. Roast for 30 minutes until the eggplant becomes soft and golden brown.
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