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.