Recipe for the Month of September 2002
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Rotini with Roasted Eggplant, Tomatoes and Onions
Courtesy of Al Dente

This delicious pasta recipe is easy to prepare and is loaded with healthy roasted vegetables. It is also versatile enough for you to customize it to your family’s tastes. Just add your favorite herbs and seasonings for a little added flavor.

Ingredients:

• 1 medium eggplant (about 1 lb.), cut into 1" cubes

• 1 lb. plum tomatoes, chopped into one half" cubes

• 1 large sweet onion, coarsely chopped

• 1/4 cup olive oil

• 1/2 tsp. salt

• Freshly grated Parmesan cheese

• 8 oz. Al Dente Rotini, cooked as directed

PREPARATION:

1. Place the cubed eggplant in a colander and sprinkle lightly with salt. Allow eggplant to drain for 30 minutes.

2. Toss the vegetables, olive oil and one half tsp. salt in a large roasting pan. Bake at 450 degrees for 20 minutes, stirring occasionally, until vegetables are tender and lightly browned.

3. Mix cooked pasta, vegetables and Parmesan. Season to taste with salt and pepper.

 Serves 4, generously.