The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
Ingredients
- 1 pound plum tomatoes, chopped
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons chopped fresh oregano
- 1 clove garlic, grated
- ½ teaspoon ground pepper
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 ½ pounds eggplant, cut into 1/2-inch-thick slices
- ½ cup chopped fresh basil
- 8 ounces whole-wheat penne
- ¼ cup shaved ricotta salata or crumbled feta cheese
Directions
- Put a large pot of water on to boil. Preheat grill to medium-high.
- Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
- Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
- Meanwhile, cook pasta according to package directions. Drain.
- Serve the tomato mixture on the pasta. Sprinkle with cheese.