Recipe by QueenQT26
Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)
Top Review by Maito
This pasta is super good. The eggplant is the real star here. I wouldn't skip the goat cheese in it either, it makes this symphony sing. I used a third the oil and basil instead of parsley since we were out, and I definitely recommend it, it pairs really well. I roasted the eggplant halves 30 minutes. We added a little more sun dried tomato to our plates. I think you could probably double the pasta, the eggplant makes a lot of sauce!
- 1 medium onion
- 2 tablespoons olive oil
- 1 medium eggplant (about 1 pound)
- 6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional)
- fresh Italian parsley
Dried Tomato Pesto (use 1/2 cup)
- 3⁄4 cup sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar)
- olive oil, to equal 1/2 cup
- 8 garlic cloves, chopped
- 1⁄4 cup pine nuts or 1⁄4 cup slivered almonds
- 1⁄4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
- 1⁄2 teaspoon salt
Directions See How It's Made
- Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
- Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
- Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
- Transfer pasta to a serving bowl; keep warm.
- Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
- Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
- Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.