Roasted Eggplant and Garlic With Pasta

Roasted garlic and eggplant mixed with fresh basil and pasta is very easy and healthy. And a great side dish for seared fresh, Ahi tuna! I am anticipating this pasta recipe as a great base for future creations. I could add artichoke hearts, cream, more cheese; pesto and shrimp; crawfish tails or chicken, petite meatballs with peas and proscuitto. Aah, the pastabilities!

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  large eggplant
• 1  head garlic
• 1⁄2 bunch parsley
• 1⁄2 cup basil leaves
• 1  cup chicken broth
• 4  tablespoons olive oil
• 1  tablespoon lemon juice
• 1⁄4 cup butter
•  parmesan cheese
• 8  ounces pasta (I used Piccolinni)
•  kosher salt
•  freshly cracked black pepper

Directions

1. Heat oven to 350 degrees.
2. Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
3. On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
4. Remove from oven and let cool.
5. Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
6. Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
7. Add chicken broth, parsley and lemon juice and simmer until reduced by half.
8. Rough chop basil.
9. Add butter and basil leaves and stir well.
10. Cook pasta according to package directions, drain and toss with eggplant mixture.
11. Top with freshly grated Parmesan cheese and serve.