| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Bulb garlic; roasted |
| 6 |
c |
Eggplant; peeled & cut into 1" cubes |
| 1/2 |
c |
Balsamic vinegar |
| 4 |
tb |
Olive oil |
| 1/4 |
ts |
Dried oregano |
| 1/2 |
ts |
Fresh ground pepper |
| 3 |
c |
Chopped tomatoes |
| 8 |
oz |
Dried large bow tie pasta |
| 1/2 |
c |
Shredded fontina cheese |
| 2 |
tb |
Chopped fresh parsley |
| 1/4 |
c |
Freshly grated parmesan cheese |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com>
Separate roasted garlic cloves, peel & set aside. In a medium bowl,
combine eggplant, vinegar, 3 tbsp olive oil, oregano & pepper. Mix
thoroughly & marinate in the refrigerator for one hour. Place
eggplant mixture, with liquid on a baking pan. Bake in a preheated
425 degrees oven for 25 minutes. Stir every 5-6 minutes. About 10
minutes before eggplant is completely cooked, heat 1 tbsp olive oil
in a skillet. Add tomatoes & garlic. Saute for 5 minutes. At the same
time, cook pasta in a pot of boiling water according to package
instructions. Drain & divide cooked pasta on 4 serving plates. Cover
pasta with roasted eggplant. Sprinkle with fontina cheese. Cover
cheese with equal portions of tomato garlic mixture and top with
parsley. Serve immediately sprinkled with Parmesan cheese. Serves 4.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on
Feb 9, 1999, converted by MM_Buster v2.0l.
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