spinachfet olive,tom,tuna dish

pasta with roasted eggplant, tomatoes and onions


Posted on June 24, 2011 ,
So much of our lives revolves around the meaningful things that bring us together- friendship, discovery, and good food. In this case, I took the opportunity to make a pasta dish using Al Dente Egg Fettuccine with roasted eggplant, tomatoes, and almonds.

  • Ready Time :
    0 min
  • Servings :
    4-8

Ingredients

  • 1 large eggplant, cut into one inch cubes
  • 1 lb. grape tomatoes, halved
  • 1 large, sweet onion, chopped
  • 1/4 cup olive oil
  • 1 tsp. coarse salt
  • Freshly grated Parmesan
  • 1/2 cup slivered almonds, toasted
  • 12 oz. Al Dente™ Pasta

Directions

 

1. Place the cubed eggplant in a colander and sprinkle lightly with salt. Allow eggplant to drain for 30 minutes.

2. Toss vegetables, oil and coarse salt in a large roasting pan. Bake at 450 for 20 minutes, stirring occasionally, until vegetables are tender and lightly browned.

3. Mix cooked pasta, vegetables and Parmesan. Season to taste.

 

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