FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Pasta 'A' to 'L' pg 1 >  Bow Tie Pasta with Eggplant

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals

BOW TIE PASTA WITH ROASTED GARLIC AND EGGPLANT

eat 5 to 9 a dayServes 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

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages