- Preheat oven to 375º.
- In roasting pan, combine eggplants, onions, and peppers. Add oil, garlic, rosemary, oregano, salt to taste, and generous sprinklings of freshly ground black pepper. Stir vegetables to coat. Transfer to oven and roast, stirring every 10 minutes, until eggplant is very tender when pierced with fork, 35-45 minutes.
- In small skillet, place pine nuts over medium heat and toast, shaking pan or stirring frequently, until lightly golden and fragrant, about 5 minutes. Pour onto a plate to cool and set aside.
- In large pot, bring 4 quarts water to rapid boil over high heat. Stir in 1 tablespoon salt. Drop pasta into boiling water and cook, stirring frequently until tender but still firm to the bite.
- Drain pasta in in colander. Rinse past pot and return to stove over the lowest heat. Add drained pasta and roasted vegetables, stirring to mix thoroughly and heat through. Stir in toasted pine nuts and fresh basil.
- Divide pasta among warmed serving plates, sprinkle with cheese and serve. (8 appetizer servings - 4 main dish)
Wednesday, September 08, 2010
"A late summer garden has a tranquility found no other time of the year."
~ William Longgood
ROASTED EGGPLANT and RED PEPPER PENNE PASTA
~ Sunny combination of rich harvest and herb flavors, fresh basil, a must.
(Sutter Home Napa Valley Cookbook)
2 medium globe eggplants, peeled if desired, cut into 1-inch cubes
2 red onions, sliced vertically into thin strips
3 seeded red sweet peppers cut into narrow strips
1/4 cup extra-virgin olive oil
2 tsp. minced garlic
1 Tbsp minced fresh rosemary (1 tsp. crumbled dried)
1 1/2 tsp. minced fresh oregano (1/2 tsp. dried)
freshly ground black pepper
1/4 cup pine nuts
1 lb. penne pasta (or other favorite short tubular pasta)
1 cup chopped/shredded fresh basil
1 cup crumbled mild goat cheese or feta cheese
Suggested wine: Merlot or Zinfandel
Height: 2-3 feet
Bloom Period: midsummer - early fall
Zones: 3, 4, 5, 6
Sun or partial shade