Recipe - Bow Tie Pasta With Roasted Garlic And Eggplant

1 Bulb garlic; roasted
6 cup Eggplant; peeled & cut into
1" cubes
One half cup Balsamic vinegar
4 tablespoon Olive oil
One fourth teaspoon Dried oregano
One half teaspoon Fresh ground pepper
3 cup Chopped tomatoes
8 ounce Dried large bow tie pasta
One half cup Shredded fontina cheese
2 tablespoon Chopped fresh parsley
One fourth cup Freshly grated parmesan
cheese

From: Sam M Rasheed srasheed@juno.com

Separate roasted garlic cloves, peel & set aside. In a medium bowl,
combine eggplant, vinegar, 3 tbsp olive oil, oregano & pepper. Mix
thoroughly & marinate in the refrigerator for one hour. Place
eggplant mixture, with liquid on a baking pan. Bake in a preheated
425 degrees oven for 25 minutes. Stir every 56 minutes. About 10
minutes before eggplant is completely cooked, heat 1 tbsp olive oil
in a skillet. Add tomatoes & garlic. Saute for 5 minutes. At the same
time, cook pasta in a pot of boiling water according to package
instructions. Drain & divide cooked pasta on 4 serving plates. Cover
pasta with roasted eggplant. Sprinkle with fontina cheese. Cover
cheese with equal portions of tomato garlic mixture and top with
parsley. Serve immediately sprinkled with Parmesan cheese. Serves 4.

Posted to JEWISHFOOD digest by Deena Abraham dsabraham@juno.com on
Feb 9, 1999, converted by MM_Buster v2.0l.