Whole Grain Pasta Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Pasta and Toppings
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant into cubes and toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, until golden and tender.
- 2
Prepare the Marinated Tomatoes
While the eggplant is roasting, slice the cherry tomatoes in half. In a bowl, combine the tomato halves, minced garlic, remaining olive oil, balsamic vinegar, fresh basil, salt, and pepper. Let this mixture marinate for at least 15 minutes.
- 3
Cook the Pasta
In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside.
- 4
Combine and Serve
In a large serving bowl, combine the cooked pasta with the roasted eggplant and marinated tomato mixture. Toss gently to combine. Adjust seasoning with additional salt and pepper if necessary. Serve warm or at room temperature.