Pasta with Roasted Garlic and Eggplant

Category, ,
Yields6 Servings
 1 Head Garlic, outer papery skin removed
 2 tbsp Light Olive Oil
 2 Medium Eggplants, peeled and cubed, about 5 or 6 cups
 ½ cup Balsamic Vinegar
 3 tbsp Olive Oil, divided
 ¼ tsp Dried Oregano
 ¼ tsp Dried Basil
 ½ tsp Coarsely Ground Black Pepper
 3 Peeled Diced Tomatoes
 12 oz Bowtie Pasta
 ½ cup Shredded Mozzarella Cheese
 2 tbsp Fresh Parsley, checked and chopped
 ¼ cup Parmesan Cheese
1

Cut 1 inch off the top of the garlic head and place the whole bulb in a piece of aluminum foil. Drizzle with oil and close foil over the bulb. Bake 1 Hour in a 350 degree F oven.

2

In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 Hour.

3

Remove garlic from the oven and turn up the heat to 400 degrees. Place eggplant mixture and the marinade in a baking pan. Bake for 30 Minutes, stirring every 10 minutes. Remove from oven.

4

Separate roasted garlic cloves, squeeze garlic into a dish and set aside. Heat remaining 1 tablespoon olive oil in a frying pan.

5

Add tomatoes and saute for 10 Minutes. Stir in roasted garlic then remove from heat.

6

In a 4 quart pot, bring water to and boil and cook pasta 10 to 12 Minutes.

7

Drain pasta and toss with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with the hot tomato and garlic sauce mixture and sprinkle with parsley. Top with a sprinkle of Parmesan cheese.

8

Serve immediately.

Category, ,

Ingredients

 1 Head Garlic, outer papery skin removed
 2 tbsp Light Olive Oil
 2 Medium Eggplants, peeled and cubed, about 5 or 6 cups
 ½ cup Balsamic Vinegar
 3 tbsp Olive Oil, divided
 ¼ tsp Dried Oregano
 ¼ tsp Dried Basil
 ½ tsp Coarsely Ground Black Pepper
 3 Peeled Diced Tomatoes
 12 oz Bowtie Pasta
 ½ cup Shredded Mozzarella Cheese
 2 tbsp Fresh Parsley, checked and chopped
 ¼ cup Parmesan Cheese

Directions

1

Cut 1 inch off the top of the garlic head and place the whole bulb in a piece of aluminum foil. Drizzle with oil and close foil over the bulb. Bake 1 Hour in a 350 degree F oven.

2

In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 Hour.

3

Remove garlic from the oven and turn up the heat to 400 degrees. Place eggplant mixture and the marinade in a baking pan. Bake for 30 Minutes, stirring every 10 minutes. Remove from oven.

4

Separate roasted garlic cloves, squeeze garlic into a dish and set aside. Heat remaining 1 tablespoon olive oil in a frying pan.

5

Add tomatoes and saute for 10 Minutes. Stir in roasted garlic then remove from heat.

6

In a 4 quart pot, bring water to and boil and cook pasta 10 to 12 Minutes.

7

Drain pasta and toss with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with the hot tomato and garlic sauce mixture and sprinkle with parsley. Top with a sprinkle of Parmesan cheese.

8

Serve immediately.

Pasta with Roasted Garlic and Eggplant

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