Roasted Eggplant and Tomato Pasta With Stilton

Recipe by Baked Therapy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 2
YIELD: 2 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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