Recipe: Bow-tie Pasta with Roasted Garlic and Eggplant

BOW-TIE PASTA WITH ROASTED GARLIC AND EGGPLANT

1 1/2 pounds eggplant (2 small or 1 large), cut crosswise into 1/2-inch slices
6 tablespoons olive oil
Salt and freshly ground pepper
1 head roasted garlic ( How to Roast Garlic)
1 pound cherry tomatoes, halved
1/2 cup fresh basil leaves, minced
1 pound bow-tie pasta or rigatoni or
3 ounces fresh mozzarella, cut into small pieces

Heat oven to 400 degrees F.

Brush 2 tablespoons of the oil onto both sides of the eggplant slices; season with salt and pepper. Place on 2 baking sheets.

Roast until nicely browned, 20 to 25 minutes. When cool enough to handle, dice and set aside.

Put a pot of water on to boil.

Squeeze the garlic pulp into a large bowl with remaining 4 tablespoons oil, mashing to blend. Stir in the tomatoes, basil, 1/2 teaspoon salt, and pepper to taste.

Add 2 tablespoons salt and the pasta to boiling water; cook according to package instructions. Drain, reserving 1/2 cup cooking water.

Add pasta to serving bowl containing tomato mixture, along with eggplant and mozzarella; toss to combine. Add some of the reserved cooking water as needed to loosen sauce.

Makes 4 servings
Adapted from source: Williams Sonoma Food Made Fast: Pasta by Julia Della Croce