Pasta with Eggplant, Pine Nuts, and Romano

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Pasta with Eggplant, Pine Nuts, and RomanoRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in Pasta with Eggplant, Pine Nuts, and Romano—a lovely and fast weeknight dish.
Serves 6 (serving size: 1 1/3 cups)


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1 (8.8-ounce) package uncooked pappardelle (wide ribbon pasta)
3 tablespoons olive oil, divided
5 large garlic cloves, crushed
1 pound eggplant, cut into 1-inch pieces
1 tablespoon chopped fresh oregano
1 (10-ounce) container grape tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 ounces fresh pecorino Romano cheese, shaved (about 1/2 cup)
1/3 cup pine nuts, toasted
1/4 cup chopped fresh flat-leaf parsley


1. Preheat broiler to high.

2. Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.

3. Combine 1 tablespoon oil, garlic, eggplant, oregano, and tomatoes on a jelly-roll pan; toss. Broil 8 minutes or until tomatoes begin to soften.

4. Combine reserved cooking liquid, 2 tablespoons oil, salt, and peppers in a bowl, stirring with a whisk. Add pasta and eggplant mixture; toss. Sprinkle with cheese, pine nuts, and parsley.

Created date

August 2013

Nutritional Information

Calories 335
Fat 15.8 g
Satfat 3.9 g
Monofat 6.4 g
Polyfat 3.4 g
Protein 10.7 g
Carbohydrate 40.2 g
Fiber 5.4 g
Cholesterol 10 mg
Iron 2.4 mg
Sodium 391 mg
Calcium 118 mg