Roasting the eggplant, pepper and onion for this dish may take a little longer than top-of-the-range cooking, but it's low-maintenance, and the resulting rich flavor is worth it.
1 medium eggplant (about 1 1/2 pounds), cut into 1-inch cubes
1 medium red pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch chunks
2 garlic cloves, crushed with garlic press
3 tablespoons olive oil
1/2 teaspoon ground black pepper
1 pint red and/or yellow cherry tomatoes, each cut in half
1 cup loosely packed fresh basil leaves, coarsely chopped
1 tablespoon red wine vinegar
1 package (16 ounces) rotelle or fusilli pasta
Fresh basil leaves for garnish
1. Preheat oven to 450 degrees F. In large roasting pan (17-inch by 11 1/2-inch) or 15 1/2-inch by 10 1/2-inch jelly-roll pan, toss eggplant, red pepper, onion, garlic, oil, black pepper, and 1 1/2 teaspoons salt until vegetables are well-coated.
2. Roast vegetables 35 to 40 minutes or until tender and lightly browned, stirring occasionally.
3. In large bowl, toss tomatoes with chopped basil and vinegar; set aside to allow flavors to develop.
4. Meanwhile, heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
5. When pasta has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve. Drain pasta. Add pasta, roasted vegetables, and reserved cooking water to tomatoes in bowl; toss well to distribute vegetables. Garnish each serving with basil leaves.
(based on individual servings)
Total Fat: 13 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 1040 mg
Carbohydrates: 104 g
Fiber: 9 g
Protein: 18 g
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