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Penne with Roasted Eggplant and Tomato

cbevan1229
cbevan1229 Posts: 326 Member
edited December 2024 in Recipes
This is what I made for dinner tonight - it was really tasty.

2 to 2.5 cups cubed eggplant (1/2 in cubes)
2 Roma tomatoes, cut to same size as eggplant.
2 Tbsp Olive Oil
Cooked Pasta
2 oz Mozzarella Cheese, cut into tiny cubes
1 Tbsp Grated Pecorino Romano
Basil, cut into thin ribbons
Balsamic Vinegar
Salt and Pepper to taste

Combine Eggplant, Tomatoes, and Olive Oil in a baking dish. Salt and pepper to taste. Roast in a 400 degree oven for 30 - 35 minutes, stirring occassionally.

Spoon mixture over cooked pasta. Add mozzarella while the eggplant mixture is still hot, so that it melts a bit. Sprinkle with Romano cheese and basil. Add a splash of Balsamic vinegar.

Serves 2. 500 Cal per serving. (I shoot for 600 for dinner, so I added a glass of wine. ;)

Replies

  • juliebmomof3
    juliebmomof3 Posts: 115 Member
    bump
  • gjriddle
    gjriddle Posts: 46 Member
    Oh my word, that sounds delicious!!! I'm totally making it this week! Think I'll add some mushrooms, though.. I'm a sucker for mushrooms :smile:
  • seanwebster
    seanwebster Posts: 83 Member
    Done something similar to this, added bell peppers and used the grill instead of the oven.
This discussion has been closed.

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