Serves 4 (main course)
Preheat oven to 400 degrees F.
Combine in a large (large enough to later accept pasta as well as veggies) baking dish
3 T olive oil
1 large eggplant, peeled and cut into ½ inch cubes
2 red peppers, cored and chopped into ½ inch square pieces
1 large sweet onion, cut into small wedge shaped pieces
Toss well then sprinkle with:
3 T chopped fresh thyme or 1 T dried thyme
2 cloves garlic, minced
Salt and pepper to taste
Bake 25 to 35 minutes or until vegetables are very tender.
While vegetables are baking, bring a large pot of water to a boil and cook according to package instructions
1 pound* of penne or other shaped pasta
so it is hot and ready to serve just when the veggies finish cooking. When pasta is cooked al dente, reserve ¾ cup of cooking liquid and then drain pasta.
When veggies are cooked, sprinkle with
2 ounces crumbled goat cheese
and add the ¾ cup reserved liquid. Toss lightly and return to oven for 5 minutes to melt the cheese. Remove the baking dish from the oven and add the pasta, toss lightly. Serve with grated
I sometimes serve just the vegetable mixture without the pasta as a main dish.
* May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)
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