Login
Create Account
Pasta with Grilled Eggplant Munson
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Pasta
-
Main Ingredient
Pasta
-
Category: Pasta
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: gardner.marilyn
-
Posted On: Dec 14, 2020
Number of Servings:
Ingredients:
- 1 pounds - eggplant
- 1 tablespoons - minced garlic
- 1/2 cups - + 2 Tbs olive oil
- 2 tablespoons - unsalted butter
- 1/4 cups - dry red wine
- 2 tablespoons - balsamic vinegar
- 1 teaspoons - dried basil
- 1 teaspoons - dried oregano
- 1 dashes - cayenne
- 1 pints - cherry tomatoes quarteree
- 1/4 cups - sliced green olives
- 1 pounds - tubular pasta
- 1/2 cups - grated parm
Directions:
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.
Comments