Perciatelli with Roasted Tomatoes and Eggplant

Ingredients

  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon salt, plus more for pasta water
  • 2 tablespoons olive oil
  • 1 medium eggplant, (1 pound), cut into ½-inch dice
  • 8 plum tomatoes, (about 1 ¼ pounds), cored and quartered lengthwise
  • 1 ounce Parmesan cheese, for garnish (optional)
  • 1 cup loosely packed fresh basil leaves
  • + 7 more ingredients
    • 1 pound perciatelli
    • ¼ teaspoon cayenne pepper
    • 2 tablespoons red-wine vinegar
    • 2 yellow bell peppers
    • 2 red bell peppers
    • 6 cloves garlic, unpeeled
    • 1 pound cherry tomatoes, stems removed

1. Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until bro...

View full recipe at SpringPad

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