Eggplant With Roasted Garlic Over Pasta

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 cups eggplants, peeled and diced into 1-inch cubes
• 1/2 cup balsamic vinegar
• 4 tablespoons olive oil
• 1/4 teaspoon oregano
• 1/2 teaspoon ground black pepper
• 3 cups tomatoes, chopped
• 1 whole bulb of garlic, roasted
• 2 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, grated
• 1 (14 ounce) box bow tie pasta

Recipe

• 1 roast head of garlic. cut off top of head, drizzle with olive oil and roast at 375 till soft and well browned. when done, cool and peel cloves, set aside.
• 2 combine in a bowl the eggplant, vinegar, 3 tbsp olive oil, oregano and pepper.
• 3 mix well and place in refrigerator for about an hour.
• 4 place mixture on a deep sided cooking sheet, include all liquid. preheat and then bake at 425 for 25 minutes. stir every 5 minutes.
• 5 when eggplant has about 10 mins left, heat 1 tbsp olive oil in a skillet. add tomatoes and garlic. saute' for 5 minutes.
• 6 cook pasta at the same time.
• 7 when done assemble: pasta, then eggplant, then tomatoes. top with parsley and parmesan.