Penne with Roasted Eggplant (Penne con Melanzane Arrostite)
Serves: 4
Preparation time: 40 min.
Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavors make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.
Ingredients
- 250 gr (8 oz) penne
- 1 medium eggplant (about 1 lbs) cut into 2,5 cm (1 inch) cubes
- 4 tbsp olive oil
- 250 gr (1 cup) fresh tomatoes, peeled , seeded and coarsely chopped
- 1/2 cup sun dried tomatoes packed in oil, thinly sliced
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp red vine vinegar
- salt and freshly ground pepper
- fresh basil leaves for garnish
Preparation:
Preheat the broiler. Brush eggplant cubes with 2 tbsp olive oil on all sides. Arrange eggplant cubes in a single layer on a baking sheet. Broil them for about 5 min. until golden on one side. Turn them and broil them on the other side again. Remove eggplant from oven, cover baking sheet with aluminum foil and keep it warm.
Bring water to a boil in a saucepan for cooking the penne. Add penne and cook it according to package instructions.
In the meantime, heat the 2 remaining tbsp olive oil over medium heat in a saucepan. Add the chopped fresh tomato, sun dried tomatoes, onion, garlic and vinegar. Reduce heat to a simmer and cook it for about 5 minutes. If sauce seems too dry add a bit water. Add broiled eggplant cubes and mix well. Taste for salt and pepper.
When penne finishes cooking, drain it and return it to the saucepan. Add tomato eggplant mix, toss it well.
Sprinkle with shredded basil leaves and Parmesan cheese and serve it at once.