Roasted Eggplant Pasta

Ingredients:

Eggplant - 1

Pasta (Fusilli Tri-colored) - 500 gms

Onions - 1 (diced)

Garlic - 3 big cloves (chopped)

Roasted tomatoes - 5 to 6 (chopped)

Green peppers - 1 (diced)

Red chili flakes - 1/2 tsp.

Pasta seasonings - 2 to 3 tsp.

Olive oil

Salt

Pepper

Coriander leaves - 1/4 cup

Feta cheese (crumbled)

Method:

Cut the eggplants into bite sizes. Mix the pieces with salt and throw them in the colander. Let it be for 20-30 minutes.

Rinse the eggplant and pat dry.

Now mix the eggplants with olive oil, salt and crushed pepper.

Bake them in 200°C by placing them in a single layer on a baking sheet for 20-30 minutes or until tender.

Heat oil and add the onion onions.

Add garlic, red pepper flakes, seasonings, green bell pepper, roasted tomatoes, salt and pepper.

Add half a cup of water and bring it to a boil.

In another burner, cook the pasta.

Once the sauce thickens add the coriander leaves and remove.

Serve the pasta with roasted eggplants and crumbled feta cheese.

How I roasted tomatoes:

Cut the ripe medium sized Roma tomatoes into 4.

Place them on the baking sheet and sprinkle olive oil, dry thyme, crushed pepper and salt.

Bake the tomatoes in 200°C for 25 to 30 minutes.

Adapted from Kevin's "Closet Cooking".


Sent off to Anita's "Vegetable Marathon: Eggplants" and Jyothi's "Pasta Party".

Posted in: Eggplant, lunch, Pasta