Roasted Pepper and Eggplant with Penne

Summary

Yield
Servings
Prep time10 minutes
Cooking time35 minutes
Total time45 minutes

Description

Brimming with produce, this robust pasta dish would be fitting for a fancy Italian restaurant menu, but costs a fraction of the price to make at home.

Ingredients

1/4 cup
olive oil
1  
eggplant (medium, sliced 1/2-inch thick)
1  
onion (medium, cut into 3/4-inch pieces)
2  
bell pepper, red (medium, cut into 3/4-inch pieces)
1  
bell pepper, green (medium, cut into 3/4-inch pieces)
21  
pepper, jalapeño (or 2 depending on preference)
4 cloves
garlic
1 pound
pasta, penne
   
salt
   
black pepper
   
cheese, romano (to taste)

Instructions

Preheat the oven to 350F.  Lightly salt eggplant slices and place in a colander for 10 minutes. Rinse and dab dry with a towel.

Put onion, peppers, garlic, salt, and pepper in a large bowl. Dress with olive oil and toss well. Place them on a baking sheet and roast for 35 minutes, turning occasionally. Add eggplant during the last 15 minutes and turn once.

Meanwhile, bring a pot of water to a boil. Cook penne for 10 minutes and drain.

Serve veggies over the pasta and garnish with cheese.