Recipe Name Pasta With Eggplant-tomato Relish Submitted by Guest Recipe Description From the Seattle Times Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 1 can Whole Plum Tomatoes, 28oz Can with Juice 2 cloves garlic minced 3/4 teaspoon Spices, ground cumin 1 tablespoon olive oil 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant 1 1/2 medium (2-1/2" dia) Onion, chopped 4 ounces penne 1 1/4 cups crumbled feta cheese Steps Sequence Step 1 Preheat oven to 450 degrees. Tear whole tomatoes into small pieces. Combine with the juice from can, garlic, cumin and onion. Pour into a 9 x 13 pan, Wash the eggplant and cut in half. Pierce all over with a fork. Place cut side down on the tomatoe mixture. Roast in the oven for 40 minutes. 2 Transfer the eggplant to a cutting board and let cool a bit. Scoop out the pulp and dice. Add back to tomato mixture along with 1 1/2 cups Trader Joes Black bean soup. Return to oven for 15 to 20 minutes while the pasta cooks. 3 Cook pasta according to package directions. Drain. Place pasta in serving bowls, top with tomato mixture and top with crumbled feta cheese.