Name: Roasted Eggplant Pasta
Total time: 30 min
Ingredients: 1 pound eggplant, unpeeled and cubed (1-inch); 1 pint cherry tomatoes; 1 small red onion, cut into 8 wedges; ¼ teaspoon salt; ¼ teaspoon crushed red pepper; 4 tablespoons extra-virgin olive oil, divided; 8 ounces fusilli; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; 2 tablespoons balsamic vinegar; 1 teaspoon sugar; ¾ cup crumbled feta cheese; ¼ cup pitted Kalamata olives, quartered; 2 tablespoons toasted pine nuts

Directions

Step 1
Preheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes.

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Step 2
Meanwhile, cook pasta according to package directions. Drain.
Step 3
Toss the pasta and vegetables in a large bowl with parsley, mint, basil, vinegar, sugar and the remaining 2 tablespoons oil. Sprinkle with feta, olives and pine nuts. Serve immediately.

Nutrition Facts

Serving Size: 1 3/4 cups

Per Serving:

507 calories; protein 13.8g; carbohydrates 58.1g; dietary fiber 9.7g; sugars 11.9g; fat 25.6g; saturated fat 6.3g; cholesterol 25mg; vitamin a iu 1157.1IU; vitamin c 17.2mg; folate 56.7mcg; calcium 194.2mg; iron 3.4mg; magnesium 46.5mg; potassium 763.2mg; sodium 499.7mg; added sugar 1g.

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Roasted Eggplant Pasta

Print Options

Ingredients

Directions

Nutrition Facts