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Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta

 
Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta
208

Even if you don't like eggplant, you will love this dish. Roasting develops huge amount of flavor and gets rid of most of the moisture from the vegetables. Roasted garlic just adds more yumminess. A delicious pasta dish that can be served as a side dish or a vegetarian main course.

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

65

min

 

Ingredients

2 ¼ pounds eggplant
cut into 1/2-inch cubes
6 tablespoons olive oil
1 ¾ teaspoons kosher salt
¾ teaspoon black pepper
freshly ground
2 small sweet red bell peppers
seeded and cut into 1/4-inch strips
10 cloves garlic
unpeeled and lightly crushed
1 ½ teaspoons red wine vinegar
more to taste
¼ teaspoon red pepper flakes
or more to taste
*
½ pound pasta
whole wheat, like penne or rigatoni
¾ cup ricotta cheese
basil
freshly chopped, for topping
*

Directions

Turn on the broiler and set a rack 6 inches from the heat.

Add the eggplant with 2 tablespoons oil, ¾ teaspoon salt and ½ teaspoon pepper in a large bowl, toss to coat and spread it in a single layer on a large baking sheet.

Broil, stirring once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375℉ (190℃) degrees.

Add the peppers and garlic with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper to the same big bowl, toss to coat. Spread on another baking sheet in a single layer.

Roast the eggplant, peppers and garlic until they are tender, 35 to 40 minutes. Slip the garlic cloves from their peels and mash them in a small bowl with ¾ teaspoon salt.

Stir in in the remaining 4 tablespoons oil, the vinegar and the pepper flakes and whisk until blended.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain well.

Toss with the vegetables, the mashed roasted garlic, the ricotta and the herbs. Sprinkle more salt and drizzle vinegar to taste. Serve warm.

 

* not incl. in nutrient facts

Reviews

almost 8 years

Even you don't like eggplant, you will love this dish. Roasting develops huge amount of flavor and gets rid of most of the moisture from the vegetables. Roasted garlic just adds more yummiest. Absolutely a delicious pasta dish that can be served as a side dish or a vegetarian main course.

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 35241% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 711mg 30%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 19g
Vitamin A 18% Vitamin C 67%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

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