Recipe Detail

Pasta with Grilled Eggplant Munson

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Number of Servings:


  1. 1 pounds - eggplant
  2. 1 tablespoons - minced garlic
  3. 1/2 cups - + 2 Tbs olive oil
  4. 2 tablespoons - unsalted butter
  5. 1/4 cups - dry red wine
  6. 2 tablespoons - balsamic vinegar
  7. 1 teaspoons - dried basil
  8. 1 teaspoons - dried oregano
  9. 1 dashes - cayenne
  10. 1 pints - cherry tomatoes quarteree
  11. 1/4 cups - sliced green olives
  12. 1 pounds - tubular pasta
  13. 1/2 cups - grated parm


Cut eggplant lengthwise into 1/2 " thick slices and sprinkle with salt. Let stand in a colander for 30 minutes.

In a small saucepan cook garlic in 1/2 cup oil over moderate heat until garlic begins to soften.

Rinse eggplant and pat dry. Brush eggplant with oil mixture and grill on an oiled rack until tender about 5-7 minutes per side. Transfer eggplant to a cutting board and cool. Cut eggplant slices crosswise and set aside.

In a skillet, melt butter over low heat and add remaining 2 Tbs oil, wine, vinegar, basil, oregano, and cayenne. Cook mixture 2 minutes, or until heated through. Stir in tomatoes and olives and saute over moderately high heat, stirring until tomatoes begin to soften. Add eggplant and saute until heated through.

In a kettle of boiling salted water, cook pasta until al dente and drain. Transfer pasta to a bowl and toss with eggplant mixture. Sprinkle pasta with Parmesan.


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