Pasta with Roasted Eggplant

Pasta with Roasted Eggplant
Pasta with Roasted Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large eggplants cut into 1/2 inch thick rounds

  • salt

  • 1

    med size red onion cut into 1/2 inch thick rounds

  • 3/4

    cup extra virgin olive oil

  • Fresh ground pepper

  • 1

    cup chopped red onion

  • 2

    large cloves garlic minced

  • 1/4

    cup fresh lemon juice

  • 1/4

    tsp dried red pepper flakes

  • 1 1/2

    lb penne pasta

  • 3

    large tomatoes seeded and cut into 1/4 inch wide strips

  • 1/2

    cup plus 2 TBS toasted pine nuts

  • 1/2

    cup chopped fresh oregano

  • 1/2

    cup chopped fresh basil

  • 1 1/2

    cup freshly grated romano cheese

Directions

Arrange eggplant rounds on triple layer of paper towels on large cookie sheet. Sprinkle both sides with salt. Cover with more paper towels. Place cutting board over eggplant and weight with heavy objects (books, etc). Let stand at least 12 hrs and up to 48 hrs to drain Prepare bbq high heat. Brush eggplant and onion rounds with 1/2 cup of olive oil. Grill until brown and eggplant is soft, about 2 1/2 min per side. Transfer to large pan and sprinkle with salt and pepper. Cool slightly Cut grilled vegetables into 1/2 inch wide strips. Transfer to large bowl. Add chopped red onion, garlic, lemon juice, red pepper flakes and remaining 1/4 cup olive oil. Let stand 1 hr. Can be prepared 1 day ahead and covered and refrigerated(You should let stand 2 hrs before continuing). Cook penne pasta according to directions Drain well. Add pasta to eggplant mixture. Mix in tomatoes, pine nuts and herbs. Add cheese. Season with salt and pepper and serve

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