EGGPLANT PASTA WITH CHEESE
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 eggplant, cut into cubes
2 pints cherry tomatoes
6 cloves garlic, peeled
5 tbs oil
Salt and Pepper
1/2 cup breadcrumbs
12 oz penne pasta
1 cup shredded mozzarella cheese
2 tbs chopped basil
Heat oven to 450 degrees. Line 2 baking sheets with foil. Combine eggplant, tomatoes, and garlic, divide between sheets. Toss each with 2 tbs oil, season with salt and pepper. Roast until vegetables are tender 20 min. *Discard garlic. Bring a pot of salted water to a boil. Mix breadcrumbs and remaining oil in a skillet. Cook until toasted. Season with salt and pepper. Cook pasta in boiling water until tender. Drain, reserving 1/4 cup liquid. Return pasta to pot. Toss with vegetables, add cooking liquid. Sprinkle with cheese, breadcrumbs and basil. SERVE & ENJOY WITH GARLIC BREAD IF DESIRED...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
