Roasted Eggplant, Red Pepper and Cherry Tomato Linguine

Roasted Eggplant, Red Pepper and Cherry Tomato Linguine

There is nothing more delicious than gooey, carmelized roasted eggplant...until you pair it with roasted red peppers, cherry tomatoes and goat cheese. Easier than it looks!!

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Keyword: basil, eggplant, pasta, tomatoes

Servings:

Protein: 18g

Calories: 674

Ingredients

1 small eggplant, cut into large cubes
1 red bell pepper, sliced
1 tsp crushed red pepper, optional
1/2 cup quality extra virgin olive oil, divided
salt and pepper
1 pint cherry tomatoes
4 cloves garlic, optional
1 lb fresh linguine
2 tbsp goat cheese
1/2 cup fresh basil, sliced

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Instructions

Preheat oven to 425°. Place the eggplant cubes and sliced bell pepper in one baking dish (large enough that everything is in one layer). Drizzle generously with olive oil and immediately toss well to coat before all the oil absorbs in one place. Season with salt, pepper and crushed red pepper if using. Place the cherry tomatoes in a separate baking dish. Add garlic cloves if using. Drizzle with the olive oil and shimmy the dish around to coat everything well. Season generously with salt and pepper. Cover the tomato baking dish tightly with foil, leave eggplant uncovered. Roast for approximately 30 minutes until tomatoes are broken down and bubbly and eggplant is caramelized. Remove from oven.
When there is about 7 minutes left on the roasting time, prepared 1 lb of fresh linguine (such as Butoni) as directed. Drain all but about 3 tbsps of cooking water.
Divide the pasta between 4 bowls. Top each with a spoonful of roasted tomatoes and a little juice, eggplant and pepper. Crumble goat cheese on top, finish with sliced basil.
Optional: Bring the empty eggplant baking dish to the table and serve with a crusty french bread, sourdough or baguette for sopping up every drop of the goodness.

Notes

I get so excited about growing garden fresh cherry tomatoes in the summer that I tend to overdo it. When I have too many to eat (never refrigerate them!) I make a batch of my Roasted Cherry Tomato Pasta Sauce for serving over pasta.

When eggplant season hits, I kick things up a notch by adding caramelized, gooey, fabulous roasted eggplant and roasted red bell pepper to the mix.

I always serve this Roasted Eggplant, Red Pepper and Tomato Sauce over fresh linguine. The recipe makes enough for 4 adult portions...I just make this amount and eat on it all week.

Delish!

Nutrition

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