Ingredients
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1 medium onion
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2 tablespoons olive oil
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1 medium eggplant (about 1 pound)
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6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
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1/4 teaspoon fresh ground black pepper
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2 tablespoons crumbled chevre cheese (goat cheese) or 2 tablespoons feta cheese
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fresh Italian parsley
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3/4 cup sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar)
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olive oil, to equal 1/2 cup
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8 garlic cloves, chopped
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1/4 cup pine nuts or 1/4 cup slivered almonds
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1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
Instructions
- Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
- Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
- Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
- Transfer pasta to a serving bowl; keep warm.
- Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
- Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
- Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.