Roasted Pepper and Eggplant with Penne
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | Entrees Eating on a Budget |
Description
Brimming with summer 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 into rounds) | |
| 1 | onion (sliced lengthwise) | |
| 2 | bell pepper, red (sliced lengthwise) | |
| 1 | bell pepper, green (sliced lengthwise) | |
| 1 | jalapeño pepper (minced) | |
| 4 | Clove | garlic (minced) |
| 2 | Quart | water (salted) |
| cheese, romano (freshly grated) | ||
| 1 | Pound | pasta, penne |
Instructions
Lightly salt eggplant slices and place in a colander for 10 minutes. Put onion, peppers, garlic, salt and pepper in a large bowl; dress with 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. Cook penne about 10 minutes and serve with peppers. Garnish with cheese.
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