Eggplant, Roasted Red Pepper and Brie Pasta
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 medium eggplant (cubed)
- 1 vidalia onion (cubed, cut into larger chunks)
- 6 garlic cloves (chopped)
- 1⁄4 cup extra virgin olive oil
- sea salt (to taste)
- coarse ground black pepper (to taste, I like a lot!)
- 1⁄4 cup fresh basil leaf (chopped)
- 1 (16 ounce) jar roasted red peppers (drained and cubed)
- 4 ounces brie cheese (rind on, cut into small pieces)
- 8 ounces basil and garlic flavored linguine (from the local market, can substitute other flavors or plain, dried pasta)
directions
- Preheat oven to 400 degrees.
- Line metal pan with aluminum foil, spray with non-stick cooking spray.
- Place first six ingredients (thru ground pepper) into a ziploc bag. Toss to coat.
- Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes (until eggplant is tender and onion is starting to get translucent).
- Meanwhile, boil salted water and add pasta. Cook to al dente. Drain.
- Immediately add brie cheese; toss to coat (any residual water will help to make a "sauce"). Add all of roasted veggies (eggplant, onion and garlic), including roasted red pepper.
- Add chopped basil. Toss again.
- Serve immediately with fresh, crusty bread and parmesan cheese.
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Reviews
-
Made this for Spring PAC 2011 to go along with another of your recipes Grilled Mahi Mahi with Roasted Bell Pepper Sauce and Feta Cheese#439988. I used a regular onion (vidalia onions aren't in season right now but I'm sure it really made no difference except I do love vidalia for their sweetness) and I also added just a little of the pasta water to make more of a sauce. Other than that I followed the instructions and totally LOVED this dish. Next time I might add some grilled shrimp just on top of the pasta. Thank you for submitting this recipe.