Recipe Library
Grilled Eggplant & Tomato Pasta
Juicy tomatoes steeped in olive oil, garlic, oregano, and a touch of heat tumble with smoky grilled eggplant, coating each strand of whole-wheat penne in bright, savory flavor before a shower of fresh basil and creamy ricotta salata finishes the bowl.
- Total
- 48 min
- Prep
- 30 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 449
- Protein
- 14g
- Carbs
- 62g
- Fat
- 19g
- Fiber
- 12g
- Sugar
- 10g
- Sodium
- 392mg
Ingredients
- 1 pound plum tomatoes, chopped
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons chopped fresh oregano
- 1 clove garlic, grated
- 1/2 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1 1/2 pounds eggplant, cut into 1/2-inch-thick slices
- 1/2 cup chopped fresh basil
- 8 ounces whole-wheat penne
- 1/4 cup shaved ricotta salata or crumbled feta cheese
Instructions
- Put a large pot of water on to boil. Preheat grill to medium-high.
- Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
- Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
- Meanwhile, cook pasta according to package directions. Drain.
- Serve the tomato mixture on the pasta. Sprinkle with cheese.