This recipe combines the great flavors of eggplants, sun dried tomatoes and goat cheese. Quick to put together, yet delicious, this recipes will soon become a family favorite.
: Serves 4
by Deborah Mele
1 Medium Eggplant, Cut Into 1" Cubes
1/3 Cup Olive Oil
1 Cup Oil Packed Sun Dried Tomatoes
3 Tablespoons Parsley, Chopped
Pound Penne Pasta
3 oz Goat Cheese, Crumbled
Preheat oven to 450. Place eggplant cubes in colander lightly sprinkled with salt. Allow to stand 30 minutes. Pour olive oil in baking dish, add eggplant & toss well to combine. Place in roasting pan & roast till browned, about 20 minutes. In food processor, put sun dried tomatoes, parsley, 2 tablespoons of oil and pulse. Cook penne pasta al dente. Add eggplant, sun dried tomato paste & toss well. Sprinkle with goat cheese, and serve.
Buon Appetito!
Deborah Mele 2002
: Serves 4
by Deborah Mele
1 Medium Eggplant, Cut Into 1" Cubes
1/3 Cup Olive Oil
1 Cup Oil Packed Sun Dried Tomatoes
3 Tablespoons Parsley, Chopped
Pound Penne Pasta
3 oz Goat Cheese, Crumbled
Preheat oven to 450. Place eggplant cubes in colander lightly sprinkled with salt. Allow to stand 30 minutes. Pour olive oil in baking dish, add eggplant & toss well to combine. Place in roasting pan & roast till browned, about 20 minutes. In food processor, put sun dried tomatoes, parsley, 2 tablespoons of oil and pulse. Cook penne pasta al dente. Add eggplant, sun dried tomato paste & toss well. Sprinkle with goat cheese, and serve.
Buon Appetito!
Deborah Mele 2002
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