Wednesday, May 16, 2012

roasted eggplant pasta

Usually I make soup when everyone's hungry and I have no idea what to cook, but inspiration must have struck a weird spot last night, so I made pasta.
Yummy.

1 lb pasta -- rotini and conchiglie, if you want to be like me
giant pot of water
1 TBSP olive oil
1 TBSP salt
2 TBSP butter

an eggplant
2 leftover onion halves from the fridge
4 cloves garlic
6 or 7 oyster mushrooms, or whatever you have in your fridge
some grape tomatoes -- thank buddha you found them before they turned to tomaisins
the one ripe, red chili from the garden
a healthy drizzle of olive oil
salt and pepper
rosemary's nice, but I forgot mine
1 cup melting cheese -- I used the white Mexican kind, but use what you have

a handful of basil from the garden
4 or 5 sundried tomatoes, soaked in hot water to remove some of the danged salt
however many green onions you can find

parmesan cheese

An insulated baking sheet is nice, but that doesn't mean it's burn-proof, believe me.

Add the oil and salt to the big pot of water and bring to a boil. Add the pasta and let it cook while you roast the vegs.

Chop up the vegetables and toss with olive oil, salt and pepper. Roast, uncovered, on a baking sheet in a 400° oven for about 20 minutes. Stir the vegs around about halfway through, and be careful not to burn the danged things like I did.

When the pasta's cooked, drain and dump it back into the pot with another swizz of olive oil and the butter. Stir around so it doesn't stick to itself, then cover and wait for the vegs to be done.

Chop up the green onion, sundried tomatoes, and basil.

When the vegs are done roasting, dump them into the pot of pasta, add the melting cheese, and stir in the fresh stuff.
 
Sun-dried tomatoes perk this deal right up.
Top the whole deal with parmesan and probably more salt and pepper, because that Mexican melting cheese really doesn't have much taste.

Serves 4 or so.

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