Pasta with eggplant and bell pepper
Veggies and garlic give this easy pasta a fresh, gourmet taste.
June 29, 2011 15:10
1 minute read.
(photo credit: Courtesy)
PASTA WITH EGGPLANT AND BELL PEPPER1. Preheat oven to 400°F.
Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out
onto paper towels and let drain 30 minutes. Pat eggplant dry.
1 1/4-pound eggplant, unpeeled, cut into 1 1/2-inch pieces
2 teaspoons salt
2 cups olive oil
4 large shallots, peeled, quartered
1 large red bell pepper
1/2 cup chopped pitted brine-cured black olives (such as Kalamata)
2 large garlic cloves, finely chopped
8 ounces rigatoni or other tubular pasta
2. Heat oil in heavy medium saucepan over medium-high heat. Working in
batches, add eggplant to oil; cook until golden, turning occasionally,
about 6 minutes per batch. Using slotted spoon, transfer to clean paper
towels. Reserve 5 tablespoons eggplant frying oil.
3. Toss shallots and whole bell pepper with 3 tablespoons reserved oil
on large baking sheet. Roast until shallots are tender, turning
occasionally, about 25 minutes. Place shallots and eggplant in large
bowl. Continue roasting bell pepper until skin blackens, about 10
minutes. Wrap in plastic bag; let stand 10 minutes.
4. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut
strips crosswise in half. Add bell pepper strips, olives and garlic to
eggplant and shallots.
5. Cook pasta in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain. Return pasta to pot.
Add all vegetables and remaining 2 tablespoons reserved eggplant frying
oil and toss over medium heat until heated through. Season with salt and
pepper. Divide pasta among plates and serve.