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Recipes - Roasted eggplant and tomato penne

Recipe Name

Roasted eggplant and tomato penne

Submitted by

chrisv

Recipe Description

this is from Elizabeth rider website

Quantity	1	Quantity Unit	eggplant	Servings
Prep Time (minutes)	25	Cook Time (minutes)	60	Ready In (minutes)	85

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Ingredients
Amt.	Measure	Ingredient



1	eggplant, peeled (yield from 1-1/4 lb)	Eggplant cubed
4	medium whole (2-3/5" dia)	Tomatoes cubbed
3	tablespoons chopped	shallots, whole - cubbed
1	large (7-1/4" to 8-1/2" long)	Carrots
	cloves	Garlic
1/3	cup	pine nuts
2	tablespoons	basil, fresh, chopped
1/4	teaspoon	oregano
1	teaspoon	crushed red pepper flakes
1 1/2	teaspoons	sea salt
2	cups	baby Arugula
2	tablespoons	olive oil, extra virgin
32	ounces	Gluten Free Brown Rice Pasta

Steps

Sequence	Step

1	cut up all the veggies into 1 inch cubes add oil and salt roast in 400 degree oven for 40 mins
2	cook pasta per box
3	in foood processor cut up pine nut - then add all roasted veggies

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