Spicy Grilled Eggplant and Pasta

Eggplant slices are seasoned with lemon juice and olive oil, sprinkled with oregano and pepper, and grilled along with onion and Roma tomatoes. They're cut up and tossed with cooked penne pasta, parmesan and basil.

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Ingredients:

• 1 large eggplant
• 1/4 cup olive oil
• 1 lemon
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon ground red pepper (or to taste)
• Salt and pepper, to taste
• 1 medium onion, peeled and halved
• 6 Roma tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 pound Penne Pasta
• 1/4 cup Parmesan cheese
• 6-8 fresh basil leaves

Method

Slice eggplant into 1/4- to 1/2-inch thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant; let sit several minutes until absorbed. Sprinkle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grill over medium-high heat until slightly charred (8-10 minutes, turning once). While eggplant, onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite-sized pieces. Remove peel from tomatoes, if desired, and crush slightly. Toss pasta with tomatoes. Add eggplant and onion; toss and sprinkle with Parmesan cheese and roughly torn basil leaves.

Notes:

Number of servings: 4

Submitted By: gregfonte
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