Roasted Eggplant / Egg Plant / Ratatouille Crisp Recipe (Pasta with Eggplant Caponate and Feta Cheese)

Personal Chef Fort Lauderdale



Serves 4


1 pound/450g rigatoni
1 small eggplant, peeled
1 red bell peppers, seeded
½ red onion, peeled
1 garlic cloves, minced
1 ½ tablespoon/22ml olive oil
1 teaspoon/5ml sea salt
½ teaspoon/2ml freshly ground black pepper
½ tablespoon/7ml tomato paste
1 tablespoon/15ml red wine vinegar
2 cups feta cheese, crumbled
Preheat the oven to 400F/204C/Gas Mark 6


Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 25 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.


Cook pasta according to package directions.  Drain reserving 1 cup of cooking liquid.  Toss pasta with caponate.  Loosen with water if necessary.  Serve and top with crumbled feta cheese.

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