Tuesday, April 10, 2012

Roasted Eggplant and Tomato Pasta

My new favorite way to eat eggplant!  And I "mommified" it for my non-vegan kids by tossing their servings with parm.  They gobbled it up and asked for more!

Preheat oven to 200 C (400 F).   In a large bowl, toss until well combined....

1 eggplant, pealed and chopped into bite sized pieces
2 medium tomatoes, sliced into wedges
1 medium onion, sliced into wedges
2 cloves garlic, smashed with side of large knife and pealed whole
A healthy dose of olive oil
S & p to taste
A sprinkling of parsley, basil, thyme.
A very light sprinkling of oregano (too much can be overpowering)

Spread veggies out onto a baking sheet into a single layer.  Roast for 20 minutes.

Meanwhile, cook whole wheat penne in salted boiling water until al dente.  Drain.

Pick out garlic and place in small bowl.  Add 1/2 tsp salt and turn into paste with back of spoon.  Add to pasta and stir well, letting that garlic paste infuse the pasta.  Add veggies and a good drizzle of olive oil to pasta and toss well.

Top with nutritional yeast for that like parm experience.

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