Recipe Summary

Preparation time: 1 hour(s) 40 minute(s)
Number of servings: 6
Number of 5 A Day servings: 5
Source: The Garlic Cookbook


Ingredients

1 package (12 oz) dried large bow tie pasta
2 Tbsp, fresh parsley
1/4 cup, freshly grated parmesan cheese
1 bulb garlic, roasted
6 cups, eggplant, peeled and cut into 1-inch cubes
1/2 cup, balsamic vinegar
4 Tbsp, olive oil
1/4 tsp, dried oregano
1/2 tsp, fresh ground pepper
3 cups, (about 3 medium) chopped tomatoes

Directions

Separate roasted garlic cloves, peel, and set aside. In a medium bowl, combine eggplant, vinegar, 3 Tbsp olive oil, oregano, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture, with liquid, on a baking pan. Bake in a preheated 425°F oven for 25 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top with parsley. Serve immediately sprinkled with Parmesan cheese.

Source: Center for Disease Control: 5 A Day Recipes