This is soooo good! I served this for a friend's birthday, over wheat pasta with an italian breaded chicken. It was the healthiest chicken parm ever! This pasta could be served with or without the protien. And, the bonus, Anna-Kate loved it!
- 1 medium firm eggplant, halved lengthwise
- 1 head garlic (I didn't have fresh garlic so just seasoned the egglant with garlic powder)
- 2 red bell peppers, roast yourself or use store-bought roasted red peppers
- (28 oz) fire-roasted tomatoes
- pasta of choice
Preheat oven to 425.
Drizzle eggplant with evoo. Season with salt, pepper, oregano. Place face down on baking sheet. Cut ends off garlic to expose cloves. Drizzle with evoo, season with salt and pepper. Wrap in foil and place beside eggplant. Bake for 40-45 minutes
Bring pot of water to boil, with salt in the water. Cook the pasta 10-12 minutes, to al dente. Reserve 1/2 cup of the starchy water.
Scoop egglant flesh from the skin, adding to a food processor (blender). Add roasted peppers, garlic. Puree.
Heat tomatoes in sauce pan over medium high heat. Crush tomatoes with potato masher. Stir in vegetable puree and starchy reserved water. Heat through. Toss with pasta and serve!
So healthy and so yummy! Thanks Rachael Ray!
Tuesday, September 28, 2010
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