Recipe Name Roasted eggplant and tomato penne Submitted by chrisv Recipe Description this is from Elizabeth rider website Quantity 1 Quantity Unit eggplant Prep Time (minutes) 25 Cook Time (minutes) 60 Ready In (minutes) 85

Ingredients Amount 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