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Ingredientes
- 1 x Bulb garlic, roasted
- 6 c. Eggplant, peeled & cut into 1" cubes
- 1/2 c. Balsamic vinegar
- 4 Tbsp. Extra virgin olive oil
- 1/4 tsp Dry oregano
- 1/2 tsp Fresh grnd pepper
- 3 c. Minced tomatoes
- 8 ounce Dry large bow tie pasta
- 1/2 c. Shredded fontina cheese
- 2 Tbsp. Minced fresh parsley
- 1/4 c. Freshly grated parmesan cheese
Direcciones
- Separate roasted garlic cloves, peel & set aside. In a medium bowl, combine eggplant, vinegar, 3 tbsp extra virgin olive oil, oregano & pepper. Mix thoroughly & marinate in the refrigerator for one hour. Place eggplant mix, with liquid on a baking pan. Bake in a preheated 425 degrees oven for 25 min. Stir every 5-6 min. About 10 min before eggplant is completely cooked, heat 1 tbsp extra virgin olive oil in a skillet. Add in tomatoes & garlic. Saute/fry for 5 min. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain & divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with fontina cheese. Cover cheese with equal portions of tomato garlic mix and top with parsley. Serve immediately sprinkled with Parmesan cheese.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 1082 | |
| Calories from Fat 702 | 65% |
| Total Fat 79.66g | 100% |
| Saturated Fat 22.42g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 878mg | 37% |
| Potassium 2147mg | 61% |
| Total Carbs 63.52g | 17% |
| Dietary Fiber 19.1g | 64% |
| Sugars 40.26g | 27% |
| Protein 32.03g | 51% |
