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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Shake'n'Cake's Note:

    I have a vegetable delivery box, and this week came a lot of tomatoes and eggplant, so I conjured this one up with great success - my partner loved it and he hates eggplant! The roasted tomatoes collapse and make a sauce of their own which the eggplant absorbs - delicious and simple!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200C / 400°F.
    2. 2
      Salt the eggplant and let it sit for 30 minutes or until beaded with water, rinse and pat dry.
    3. 3
      Place the tomatoes and eggplant on a baking tray (I had to use two), making sure they're not overlapping. Drizzle with olive oil and season with salt and pepper.
    4. 4
      Roast for about 30 minutes or until the vegetables are shrivelled and bubbling.
    5. 5
      In the meantime, boil the water and add the pasta.
    6. 6
      When the pasta is nearly done, grill the prosciutto until just crispy and remove.
    7. 7
      When done, drain the pasta into a colander, then fry the garlic in the same pot in some olive oil, until the colour has just barely changed, or until you can smell it!
    8. 8
      Remove from the heat, add the pasta back into the pot and mix it all well.
    9. 9
      Shred the prosciutto into the pot, then add the tomato and eggplant and combine well.

    Ratings & Reviews:

    • on April 06, 2009

      45

      This was good, but I'm sure that it would have been better in the summer when the tomatoes are at their best. I added some extra garlic and some chili flakes to spice it up a bit. After plating, I sprinkled with a little feta cheese just to give it that little "extra" something. It's a good basic recipe, but like the other reviewer said, it has plenty of room for personal tweaking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2009

      45

      We liked this recipe, but it felt like there was something missing (maybe because my produce wasn't super high quality.) I added some red pepper flakes to the garlic and oil and that gave it a little kick, but it still needed some depth. I think if I try this again, I will add some oregano and dried basil to the oil and garlic. I think with some tweaking for personal taste this will become a regular occurrence at our house. Thanks Bel^!

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

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    Nutritional Facts for Roasted Tomato and Eggplant Pasta

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.4
     
    Calories from Fat 45
    16%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 13.3 mg
    0%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 11.6 g
    46%
    Sugars 7.5 g
    30%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    prosciutto

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