Penne with Roasted Eggplant and Cherry Tomatoes

Kooking
Penne with Roasted Eggplant and Cherry Tomatoes
1
8
35

Description

The wonderful part about Penne with Roasted Eggplant and Cherry Tomatoes is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Penne with Roasted Eggplant and Cherry Tomatoes is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.

Ingredients

1 eggplant
16 cherry tomatoes
360 grams short pasta (such as macaroni, fusilli)
extra-virgin olive oil
100 grams goat cheese (semi-cured)
olive tapenade
salt
pepper

Directions

1Preheat oven to 200°C (approximately 400°F).
2Slice eggplant.
3Place cherry tomatoes and eggplant on a baking sheet and drizzle with a little oil.
4Season with salt and roast for 15-20 minutes.
5Set aside.
6Cook pasta in plenty of boiling, salted water, according to the package directions.
7Reduce pasta cook time by 1 minute. Drain pasta well.
8In a pan, heat oil and add pasta.
9Add thinly sliced eggplant and cherry tomatoes.
10Add a few tablespoons of olive tapenade to taste.
11Remove from heat and let cool slightly.
12Stir in goat cheese and season with salt and freshly ground pepper.
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