Eggplant, Roasted Red Pepper and Brie Pasta

Recipe by likethebird
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium eggplant (cubed)
  • 1
    vidalia onion (cubed, cut into larger chunks)
  • 6
    garlic cloves (chopped)
  • sea salt (to taste)
  • coarse ground black pepper (to taste, I like a lot!)
  • 14
    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)
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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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