• 2 Ratings

Almost any small pasta will do in this roasted eggplant recipe that is tossed with a saucy tomato pesto.

Source: Better Homes and Gardens
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Rigatoni and Eggplant with Dried Tomato Pesto

Ingredients

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Directions

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  • Place the onion wedges in a large shallow baking pan; brush with 1 tablespoon of the olive oil. Roast onion in a 425 degree F oven for 10 minutes; stir. Brush the eggplant halves with remaining 1 tablespoon olive oil. Place eggplant in pan, cut sides down. Roast 15 minutes more or until onion is golden brown and eggplant is tender.

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  • Meanwhile, cook pasta according to package directions. Drain. Add pesto and pepper to pasta; stir gently to coat. Transfer pasta to a warm serving dish; keep warm.

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  • Cut eggplant into 1/2-inch-thick slices. Gently stir eggplant and onion into pasta; season to taste with salt. If desired, top with cheese.

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  • Makes 4 servings

Nutrition Facts (Rigatoni and Eggplant with Dried Tomato Pesto)

370 calories; 19 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 13 g monounsaturated fat; 0 mg cholesterol; 121 mg sodium. 440 mg potassium; 43 g carbohydrates; 5 g fiber; 4 g sugar; 8 g protein; 0 RE vitamin a; 194 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Dried Tomato Pesto

Ingredients

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Directions

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  • Drain oil-packed dried tomatoes, reserving oil. Add enough olive oil to make 1/2 cup; set aside. Place tomatoes, pine nuts or slivered almonds, snipped fresh basil, salt, and garlic in a food processor. Cover; process until finely chopped. With machine running, gradually add the 1/2 cup oil, processing until almost smooth. Divide pesto into three portions. Chill extra portions for up to 2 days or freeze for up to 3 months.

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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1