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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