Shelly's Recipe

BOW TIES WITH ROASTED GARLIC AND EGGPLANT

Category: Noodles / Pasta

1 bulb garlic, roasted
6 cups eggplant, peeled and cut into 1 inch pieces
1/2 cup balsamic vinegar
4 tbsp olive oil
1/4 tsp dried oregano
1/2 tsp fresh ground pepper
3 medium tomatoes, chopped and seeded
1 (8 oz) pkg large bow tie pasta
1/2 cup shredded Fontina cheese
2 tbsp chopped fresh parsley
1/4 cup finely grated parmesan cheese

Separate roasted garlic cloves, peeled and set aside. In a medium bowl, combine the eggplant and the next 4 ingredients but use only 3 tbsp olive oil. Mix thoroughly and marinate in refrigerator for 1 hour. Place eggplant mixture, with liquid, on baking pan. Bake at 425 for 25 minutes, stirring every 5-6 minutes.

About 10 minutes before eggplant is completely cooked, heat remaining olive oil in a skilled. Add tomatoes and garlic. Sauté for 5 minutes. As same time, cook pasta al dente. Drain and place in serving bowl. Cover with roasted eggplant and sprinkle with some of the cheese. Cover cheese with eggplant. Sprinkle with remaining cheese and top with parsley. Serve immediately.