Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
cook:
15 mins
roast:
20 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm.

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  • Meanwhile, in a large bowl combine eggplant, tomatoes, and garlic. Drizzle oil over vegetables; sprinkle with 1/4 teaspoon of the salt and the red pepper. Toss to coat. Transfer vegetable mixture to a lightly greased 15x10x1-inch baking pan.

  • Roast, uncovered, about 20 minutes or until eggplant is tender, stirring occasionally. Toss roasted vegetables with pasta. Add the remaining 1/4 teaspoon salt, basil, and goat cheese; toss gently.

Nutrition Facts

281 calories; fat 9g; cholesterol 11mg; saturated fat 3g; carbohydrates 40g; insoluble fiber 8g; protein 13g; sodium 390mg; potassium 541mg; calcium 90.9mg; iron 2.3mg.
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