Roasted Eggplant and Tomato


1/2 box ( 8 oz / 227g ) Notta Pasta, any type 2 lbs (900g) eggplant (smaller, thinner eggplants have fewer seeds) 1 lb (450g) plum tomatoes 3 Tbsp olive oil, divided 4 large cloves garlic, minced Salt and pepper to taste 1/2 cup chopped fresh basil 1 cup fresh grated Parmesan cheese


1 Preheat oven to 425°F (210°C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil. 2 Peel and cut eggplant into 3/4 cubes. Put in a large bowl. 3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4 slices. 4 Add the tomatoes to the eggplant together with garlic and 2 tablespoons of the olive oil. Mix well. 5 Spread mixture in baking pan. (Save your mixing bowl to toss the Pasta later.) Salt and pepper. Roast 25 minutes or until eggplant is tender. 6 Meanwhile, boil Notta Pasta according to box directions, being careful not to overcook. Drain and quickly rinse. Put in the mixing bowl and toss with remaining tablespoon oil. 7 Add roasted vegetables, basil and Parmesan cheese. Mix well and adjust seasonings.


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