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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Italian Italian, Main dish, Vegetables 4 Servings

INGREDIENTS

1/4 c Olive oil
2 T Olive oil
1 Eggplant
Cut into 1/4 inch
Dice
3 Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt & Pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese
Crumbled

INSTRUCTIONS

In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes.   Add half of garlic  and
all the rosemary and cook until the garlic is slightly golden,  about 2
minutes. Season with salt and pepper. In a medium non  reactive
skillet, heat remaining three tablespoons of olive oil.  Add  tomatoes
and cook over high heat, tossing until slightly softened,  about three
minutes.  Stir in remaining garlic and season with salt  and pepper.
Salt the boiling pasta water. Add the penne until al  dente about 13
minutes.  Drain the pasta and return it to the pot.  Add the ricotta
salata and toss.  Add the eggplant and toss again.  Add the tomatoes
and toss gently. Transfer the pasta to a large  warmed bowl or platter
and serve immediately.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 201
Total Fat: 22.8g
Cholesterol: 8.8mg
Sodium: 43.1mg
Potassium: 213.8mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: <1g
Protein: 3.9g


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