Bowties with Eggplant and Portobellos
Recipe type: Main
Serves: 4
Colorful vegetarian pasta dish!
  • 1 bulb garlic
  • 1 medium eggplants, peeled and cubed, about 2-3 cups
  • 2 Portobello mushroom caps, cubed
  • ½ cup balsamic vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon dried leaf oregano
  • ¼ teaspoon dried leaf basil
  • ½ teaspoon coarsely ground black pepper
  • 2 cans (14.5 ounces each) diced tomatoes, or 3 to 4 fresh peeled diced tomatoes
  • 1 box of bow tie pasta
  • 1 cup cubed mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • ¼ cup freshly grated Parmesan cheese
  1. Preheat oven to 400°.
  2. Combine eggplant, mushrooms, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper in a medium bowl.
  3. Mix thoroughly and marinate in the refrigerator for 1 hour.
  4. Meanwhile, peel garlic and place in foil.
  5. Drizzle a tablespoon of olive oil and sprinkle with Kosher salt.
  6. Wrap foil and roast in oven.
  7. Allow garlic to roast for 40 minutes, taking foil out of the oven shaking it around every minutes.
  8. Remove garlic from oven and set aside.
  9. Leave oven on for eggplant.
  10. Place eggplant mixture and the marinade in a baking pan.
  11. Bake in the preheated 400° oven for 30 minutes.
  12. Stir every 5 to 6 minutes.
  13. About 10 minutes before eggplant is done, heat 1 tablespoon olive oil in a skillet.
  14. Add tomatoes and roasted garlic.
  15. Sauté for 5 minutes.
  16. At the same time, cook pasta in a pot of boiling water, following package instructions.
  17. Drain and divide cooked pasta on 4 serving plates.
  18. Cover pasta with roasted eggplant.
  19. Sprinkle with mozzarella cheese.
  20. Cover cheese with equal portions of the hot tomato and garlic sauce mixture and sprinkle each portion with parsley.
  21. Serve right away with Parmesan cheese.
  22. Enjoy!
Recipe by Smarty Pants Mama at