Farfalle with Roasted Garlic and Eggplant

This is a recipe my mother cut from the Columbus Dispatch in 2007.  We’d been growing eggplant in our garden that year, so we tried out a bunch of recipes.  This was our favorite.

3 Tbsp olive oil

2 small or 1 large eggplant, cut crosswise into 1/2-inch slices

Salt and pepper

1 head roasted garlic

1 lb cherry tomatoes, halved

1/2 cup fresh basil leaves, chopped

1 lb farfalle (bow-tie pasta) or rigatoni

3 oz fresh mozzarella, cut into small pieces

Preheat the oven to 400 degrees.  Brush 2 Tbsp of the oil onto both sides of the eggplant slices; season with salt and pepper.  Place on 2 baking sheets, making sure the slices don’t touch.  Roast until browned, 20 to 25 minutes.  When cool enough to handle, dice.

Squeeze the roasted garlic into a large serving bowl with the remaining Tbsp of oil, mashing to blend.  Stir in the tomatoes, basil, eggplant, 1/2 tsp of salt, and pepper to taste.

Cook pasta in a large pot of boiling, salted water until tender but still firm to bite.  Drain, reserving 1/2 cup cooking water.

Add cooking water to sauce as needed to loosen sauce.  Serve over pasta.

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About juliadeniro

I'm a budding food safety scientist who's going to start a Master of Public Health at Ohio State University this fall. I want to be a food safety sanitarian or inspector for a government health department.

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