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.
How to Make It
Step 1
Preheat broiler to high.
Step 2
Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.
Step 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.
Step 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.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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