BOW TIE PASTA WITH ROASTED GARLIC AND EGGPLANT

Serves 4. Each serving equals four and a half 5 A Day servings. The Garlic Cookbook - David DiResta
Ingredients 1 bulb garlic, roasted 6 cups eggplant, peeled and cut into 1-inch cubes 1/2 cup balsamic vinegar 4 tbsp olive oil 1/4 tsp dried oregano 1/2 tsp fresh ground pepper 3 cups (about 3 medium) chopped tomatoes 1 package (12 ounces) dried large bow tie pasta 2 tbsp chopped fresh parsley 1/4 cup freshly grated Parmesan cheese
Separate roasted garlic cloves, peel, and set aside.
In a medium bowl, combine eggplant, vinegar, 3 Tbsp olive oil, oregano, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour.
Place eggplant mixture, with liquid, on a baking pan.
Bake in a preheated 425°F oven for 25 minutes. Stir every 5 to 6 minutes.
About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet.
Add tomatoes and garlic. Sauté for 5 minutes.
At the same time, cook pasta in a pot of boiling water according to package instructions.
Drain and divide cooked pasta on 4 serving plates.
Cover pasta with roasted eggplant.
Cover with equal portions of tomato-garlic mixture and top with parsley.
Serve immediately sprinkled with Parmesan cheese.
Nutritional analysis per serving: Calories 539, Fat 17g, Calories from Fat 28%, Carbohydrates 81g, Cholesterol 5mg, Fiber 6g, Sodium 139g. CDC.gov - 5 a Day
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