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Penne with Roasted Eggplant, Peppers & Feta

Source of Recipe


Ken Charney, the Bold Vegetarian Chef






List of Ingredients



• 1 lb. eggplant
  
• 1/4 cup pine nuts
  
• 1 medium onion, chopped
  
• 3 Tbsp olive oil
  
• 2 cloves garlic, minced
  
• 2 roasted red peppers (homemade or jarred)
  
• 1/2 lb. dried penne
  
• 1/4 cup crumbled feta cheese
  
• 2 Tbsp coarsely chopped fresh oregano
  
• Salt and pepper
  
• Splash of fresh lemon juice
  






Instructions



1. Preheat oven to 400 degrees (F). Pierce the eggplant several times with the tip of a sharp knife. Place in an uncovered baking dish and roast for 45 to 60 minutes, or until the eggplant is fragrant and collapses on its own or easily with a squeeze. Slice in half and let cool; then scoop out the meat and coarsely chop it.
   
   
2. While the eggplant is cooking, in a large dry skillet, toast the pine nuts over medium heat, tossing constantly, until they are lightly browned (about 3 minutes). Remove and set aside. In the same pan, cook the onion in 1-1/2 tablespoons of the olive oil over medium-high heat until lightly browned, 5 to 7 minutes.
   
   
3. Put the onion, garlic, roasted peppers, cooked eggplant and remaining oil in a food processor. Pulse several times until you achieve a nice chunky consistency. Return the sauce to the pan.
   
   
4. Bring at least 4 quarts salted water to a vigorous boil. Add the pasta and stir immediately and often until the water returns to a boil. Cook until the pasta is al dente (slightly resistant to the bite), then drain quickly into a colander. Shake out the water completely.
   
   
5. When the pasta is nearly done, reheat the sauce over low heat. Stir in the feta cheese and oregano. Season generously with salt and pepper. Add a splash of lemon juice and toss the sauce with the warm pasta.
   
   Serves 2