Roasted Eggplant and Tomato

Ingredients :

1/2 box ( 8 oz / 227g ) Notta Pasta, any type

2 lbs (900g) eggplant (smaller, thinner eggplants have fewer seeds)

1 lb (450g) plum tomatoes

3 Tbsp olive oil, divided

4 large cloves garlic, minced

Salt and pepper to taste

1/2 cup chopped fresh basil

1 cup fresh grated Parmesan cheese

 

Preparation :

1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of  salted water on to boil.

 

 2 Peel and cut eggplant into 3/4? cubes. Put in a large bowl. 

 3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4? slices.

4 Add the tomatoes to the eggplant together with garlic and 2 tablespoons of the olive oil. Mix well.

 

 5 Spread mixture in baking pan. (Save your mixing bowl to toss the Pasta later.) Salt and pepper.    Roast 25 minutes or until eggplant is tender. 

6 Meanwhile, boil Notta Pasta according to box directions, being careful not to overcook. Drain and quickly rinse. Put in the mixing bowl and toss with remaining tablespoon oil.

 

7 Add roasted vegetables, basil and Parmesan cheese. Mix well and adjust seasonings.