Bow Tie Pasta With Roasted Garlic And Eggplant Recipe

• 1 x Bulb garlic, roasted
• 6 c. Eggplant, peeled & cut into 1" cubes
• 1/2 c. Balsamic vinegar
• 4 Tbsp. Extra virgin olive oil
• 1/4 tsp Dry oregano
• 1/2 tsp Fresh grnd pepper
• 3 c. Minced tomatoes
• 8 ounce Dry large bow tie pasta
• 1/2 c. Shredded fontina cheese
• 2 Tbsp. Minced fresh parsley
• 1/4 c. Freshly grated parmesan cheese

1. Separate roasted garlic cloves, peel & set aside.
2. In a medium bowl, combine eggplant, vinegar, 3 tbsp extra virgin olive oil, oregano & pepper.
3. Mix thoroughly & marinate in the refrigerator for one hour.
4. Place eggplant mix, with liquid on a baking pan.
5. Bake in a preheated 425 degrees oven for 25 min.
6. Stir every 5-6 min.
7. About 10 min before eggplant is completely cooked, heat 1 tbsp extra virgin olive oil in a skillet.
8. Add in tomatoes & garlic.
9. Saute/fry for 5 min.
10. At the same time, cook pasta in a pot of boiling water according to package instructions.
11. Drain & divide cooked pasta on 4 serving plates.
12. Cover pasta with roasted eggplant.
13. Sprinkle with fontina cheese.
14. Cover cheese with equal portions of tomato garlic mix and top with parsley.
15. Serve immediately sprinkled with Parmesan cheese.
16. Serves 4.

garlic, eggplant, balsamic vinegar, extra virgin olive oil, oregano, fresh grnd pepper, tomatoes, pasta, fontina cheese, parsley, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/bow-tie-pasta-with-roasted-garlic-and-eggplant-89711 (may not work)