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    You are in: Home / Recipes / Roasted Eggplant and Tomato Pasta With Stilton Recipe
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    Roasted Eggplant and Tomato Pasta With Stilton

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Baked Therapy's Note:

    Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!

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    Ingredients:

    Serves: 2

    Yield:

    bowls

    Units: US | Metric

    Optional protein

    Directions:

    1. 1
      heat oven to 400º.
    2. 2
      On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
    3. 3
      salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
    4. 4
      put the tomatoes on the tray as well, salt and pepper them too.
    5. 5
      Drizzle more oil lightly over the veggies.
    6. 6
      Put in oven for approximately 40 minutes.
    7. 7
      turn the eggplant over and stir tomatoes halfway through.
    8. 8
      You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
    9. 9
      Remove from oven and set to side.
    10. 10
      10 minutes before removing vegetables from oven, boil water to cook your pasta.
    11. 11
      Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
    12. 12
      add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
    13. 13
      Drain the pasta, reserving about 1 cup of pasta water.
    14. 14
      Cut the eggplant into strips.
    15. 15
      Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
    16. 16
      remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
    17. 17
      Enjoy!
    18. 18
      If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
    19. 19
      Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

    Ratings & Reviews:

    • on March 20, 2011

      55

      Incredibly delicious dish! If you are an eggplant lover -- this dish is for you. I loved the combination of artichokes, tomatoes and blue cheese along with the eggplant and pasta. I did not use whole wheat pasta as it never seems to get tender enough for me; otherwise I made the recipe as is. I think the optional cannelini beans would also be a great addition. Made for PAC, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Eggplant and Tomato Pasta With Stilton

    Serving Size: 1 (838 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 622.4
     
    Calories from Fat 188
    30%
    Total Fat 20.9 g
    32%
    Saturated Fat 7.3 g
    36%
    Cholesterol 22.3 mg
    7%
    Sodium 499.4 mg
    20%
    Total Carbohydrate 94.8 g
    31%
    Dietary Fiber 25.1 g
    100%
    Sugars 13.8 g
    55%
    Protein 25.0 g
    50%

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