Bowties with Eggplant and Portobellos is a fantastic vegetarian pasta dish, ideally using organic ingredients for the best taste. I made this last night and it was DELICIOUS! It’s a fairly easy recipe. It would make a great dish for a dinner party! It’s super colorful and plates well! Let me know what you think.
|Bowties with Eggplant and Portobellos||
- 1 bulb garlic
- 1 medium eggplants, peeled and cubed, about 2-3 cups
- 2 Portobello mushroom caps, cubed
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf basil
- 1/2 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
- 1/4 cup freshly grated Parmesan cheese
- Preheat oven to 400°.
- Combine eggplant, mushrooms, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper in a medium bowl.
- Mix thoroughly and marinate in the refrigerator for 1 hour.
- Meanwhile, peel garlic and place in foil.
- Drizzle a tablespoon of olive oil and sprinkle with Kosher salt.
- Wrap foil and roast in oven.
- Allow garlic to roast for 40 minutes, taking foil out of the oven shaking it around every minutes.
- Remove garlic from oven and set aside.
- Leave oven on for eggplant.
- Place eggplant mixture and the marinade in a baking pan.
- Bake in the preheated 400° oven for 30 minutes.
- Stir every 5 to 6 minutes.
- About 10 minutes before eggplant is done, heat 1 tablespoon olive oil in a skillet.
- Add tomatoes and roasted garlic.
- Sauté for 5 minutes.
- At the same time, cook pasta in a pot of boiling water, following package instructions.
- Drain and divide cooked pasta on 4 serving plates.
- Cover pasta with roasted eggplant.
- Sprinkle with mozzarella cheese.
- Cover cheese with equal portions of the hot tomato and garlic sauce mixture and sprinkle each portion with parsley.
- Serve right away with Parmesan cheese.