Penne With Grilled Tomatoes And Eggplant

Recipe Ingredients

1		Eggplant - (abt 1 lb) - trimmed, and
		Cut crosswise into 1/2"-thk rounds
1 lb	454g / 16oz	Tomatoes - halved lengthwise
		Nonstick olive oil spray
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Penne pasta
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Garlic clove - pressed (large)
1/4 cup	36g / 1.3oz	Freshly-grated pecorino Romano cheese - (abt 1 oz)

Recipe Instructions

Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.

Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.

Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

This recipe yields 4 servings.

Per Serving: calories, 348; total fat, 10g; saturated fat, 2g; cholesterol, 4mg.

Source:
Bon Appetit, August 1997

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