This is an outstanding recipe for eggplant. We peeled the eggplant; therefore, when broiled with the tomatoes, garlic and olive oil, the eggplant was tender and delicious. My husband and I will definitely be making this recipe again.
Pasta with Eggplant, Pine Nuts, and Romano
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- Calories: 335
- Fat: 15.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 3.4g
- Protein: 10.7g
- Carbohydrate: 40.2g
- Fiber: 5.4g
- Cholesterol: 10mg
- Iron: 2.4mg
- Sodium: 391mg
- Calcium: 118mg
- 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.
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