Eggplant Red Pepper Pasta
  • 1 medium eggplant, peeled and medium-diced
  • 1 red bell pepper, cored, seeded and medium-diced
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1-1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 2 cups short pasta, such as fusilli or penne
  • Juice and zest of 1 lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 6 oz. feta cheese, cubed
  • 1/4 cup pine nuts, toasted
  • Basil leaves
  • Preheat oven to 425 degrees F. On a rimmed baking sheet, combine diced eggplant, red bell pepper and minced garlic. Toss with 2 tablespoons of olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Spread into one even layer on the baking sheet. Roast for about 30 minutes, stirring once or twice. Remove from oven and allow to cool slightly.
  • Meanwhile, bring a pot of salted water to a boil. Cook pasta according to package directions. Drain.
  • In a small bowl, combine the lemon juice and zest, 1/2 teaspoon salt, 1/4 teaspoon red pepper and 1 tablespoon olive oil.
  • In a large bowl, mix cooked pasta with roasted eggplant and red pepper mixture. ┬áToss with the lemon mixture. Add feta cubes and pine nuts. Garnish with basil, if desired. Serve warm.
  • Quick Tips
  • 1. I like to use a couple kinds of pasta to make this dish look pretty. Remember to check the cooking times on the package and follow each accordingly.
  • 2. You may want to skip the crushed red pepper flakes if your children are sensitive to spice. Consider adding it on the adult portions at the table if you like a little heat.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

One response to “Eggplant Red Pepper Pasta”

  1. Underwood says:

    Pasta recipe

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