PENNE WITH ROASTED TOMATOES AND EGGPLANT
Steps:
- 1. Preheat oven to 300 degrees Halve plum tomatoes, place on a baking sheet. Drizzle with 2 tblsp olive oil and sprinkle with salt (kosher preferable) and dried basil. Roast for 3 hours until soft and brown. Let rest for half hour then slice into thirds. Set aside. Heat olive oil in a large saute pan and fry eggplant cubes until brown and soft--should take about 15 minutes. Cook penne and place in large bowl. Add cooked eggplant, tomatoes,garlic, ricotta salata cheese and fresh basil. Mix together and serve immediately.
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Afnan Salehin
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Muhammad Saqib
[email protected]This dish was a bit too spicy for my liking. I think I would use less chili flakes next time.
Elisa Saul
[email protected]I found this recipe to be too oily. I think I would use less olive oil next time.
Md. Hridoay
[email protected]This recipe was a bit bland for my taste. I think it could use more seasoning.
HAMJA mary
[email protected]I love that this recipe is vegetarian but still packed with flavor.
Ryan Chappell
[email protected]This dish is a great way to use up leftover roasted tomatoes and eggplant.
Carlos García
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The roasted vegetables are so good.
Trinity Mwa Mule
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
Emmanuell mutebi
[email protected]I love the combination of roasted tomatoes and eggplant in this dish. It's so flavorful and satisfying.
momo bangura
[email protected]This recipe was a hit with my family! The roasted tomatoes and eggplant were incredibly flavorful, and the penne cooked perfectly. I will definitely be making this again.