Why We Like It
Eggplant is one of those vegetables that I often hear people say they don't like. But, if roasted in the oven, such as in this pasta dish, eggplant can be absolutely delicious! We have made this several times and even served it with baked tilapia and it was fantastic! It's so versatile -- you could also add sausage or chicken!
- 4 cups cherry tomatoes
- 1 eggplant (ends trimmed, and chopped into 1/2 inch cubes, no need to peel!)
- 4 garlic cloves (finely diced, or 1 tsp garlic powder)
- 2 Tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 lb whole wheat fettuccine pasta (or other pasta of your choice)
- 2/3 cup kalamata greek olives (sliced)
- 1/2 tsp dried thyme
- 1/4 cup parmesan cheese (shredded)
- 1/4 cup fresh basil leaves (chopped)
- Preheat the oven to 450 degrees.
- In a large bowl, add the tomatoes, eggplant, garlic, olive oil, salt, and pepper. Stir to combine, and then place on a baking sheet in a single layer. Bake for 20-25 minutes or until eggplant is tender and tomatoes are beginning to burst.
- While the vegetables are roasting, bring a large pot of water (with a dash of salt) to a boil. Cook the pasta according to package directions until al dente (tender but firm). Drain.
- Add the roasted tomatoes and eggplant to the saucepan with the drained pasta. Stir to combine. Then add the olives, thyme, parmesan and basil and toss again.
- Serve immediately and enjoy!
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