pasta with eggplant-tomato relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Relish:1 can whole peeled tomatoes, torn into small pieces2 unpeeled garlic cloves1/2 tsp gound cumin1tsp extra virgin olive oil1 eggplant (1 pound)Pasta:1/2 box ronzoni smart taste penne rigate pastacrumbled feta cheese (3 or 4 oz)fresh ground pepper
to make relish:
Preheat oven to 450. On a rimmed baking sheet, stir together 1 can (28oz) whole peeled tomaotes, torn into small pieces, 2 unpeeled garlic cloves, 1/2 tsp ground cumin, and 1 Tbsp extra-virgin olive oil. Place 1 globe eggplant (1 pound) on top of tomato mixture and roast until eggplant is very tender when piercedwith a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discardng as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and 1/2 small red onion, diced small. Season with course salt and ground pepper.
Pasta:
cook pasta,according to packaqge instructions, in a large pot of boiling salted water. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with fets and serve warm or at room temperature. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARIANNEFO.
Preheat oven to 450. On a rimmed baking sheet, stir together 1 can (28oz) whole peeled tomaotes, torn into small pieces, 2 unpeeled garlic cloves, 1/2 tsp ground cumin, and 1 Tbsp extra-virgin olive oil. Place 1 globe eggplant (1 pound) on top of tomato mixture and roast until eggplant is very tender when piercedwith a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discardng as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and 1/2 small red onion, diced small. Season with course salt and ground pepper.
Pasta:
cook pasta,according to packaqge instructions, in a large pot of boiling salted water. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with fets and serve warm or at room temperature. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARIANNEFO.
Nutritional Info Amount Per Serving
- Calories: 296.4
- Total Fat: 6.4 g
- Cholesterol: 18.9 mg
- Sodium: 596.2 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 11.1 g
- Protein: 10.9 g
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