Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 3

Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in Pasta with Eggplant, Pine Nuts, and Romano—a lovely and fast weeknight dish.

Ivy Manning
Recipe by Cooking Light October 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 6 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

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

  • 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.

Nutrition Facts

335 calories; fat 15.8g; saturated fat 3.9g; mono fat 6.4g; poly fat 3.4g; protein 10.7g; carbohydrates 40.2g; fiber 5.4g; cholesterol 10mg; iron 2.4mg; sodium 391mg; calcium 118mg.
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