Caramelized Fairy Tale Eggplant Penne Recipes

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

PENNE WITH EGGPLANT

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.

CARAMELIZED FAIRY TALE EGGPLANT PENNE

Steps:

• In a large saucepout over medium high heat add oil and onions. Cook 2-3 minutes. Add garlic cook 1 minute. Ad pepper flakes and eggplant. Cook 4-5 minutes or until eggplant begins to brown nicely and is tender. Season to taste. Add tomatoes. Cook 2-3 minutes. Take off heat. Add cooked pasta, butter, and cheese. Mix well. Garnish with fresh chopped herbs and a good drizzle of extra virgin olive oil.

ROASTED FAIRYTALE EGGPLANT AND MINIATURE TOMATOES

Steps:

• 1) Heat oven to 450 degrees. Prepare a sheet pans with a edge with silicon baking mats, parchment paper, or foil.
• 2) Cut off stem and slice fairytale eggplants in half lengthwise. Toss eggplant halves and tomatoes with 1 tablespoon each olive oil and balsamic vinegar and salt and pepper in a mixing bowl.
• 3) Spread coated vegetables onto a sheet pan so vegetables are in a single layer. Place pan in preheated oven to roast for about 15 minutes or until tender and slightly charred. Sometimes I'll finish the vegetables with a quick broil for a little more browning, but it's not necessary.
• 4) Finish with 1 more tablespoon of balsamic vinegar and salt and pepper to taste. Serve warm. Eat with fish and a whole grain like wild rice, sorghum, quinoa, or farrow. Enjoy!