Roasted cherry tomato and eggplant pasta

Roasted cherry tomato and eggplant pasta

Roasted cherry tomato and eggplant pasta


40 minutes

Details
  • Servings:   4
  • Calories:   548
  • Diet:   Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 16 ounces Penne or rigatoni
  • 1 Medium-large eggplant, skinned and cut into 1/2 inch cubes
  • 3 cups Cherry tomotoes, halved
  • 4 cloves Garlic, minced
  • 1 small Onion, chopped
  • Salt and pepper to taste
  • 1 splash Balsamic vinegar
  • 2 teaspoons Dried oregano
  • 2 tablespoons Fresh basil, chopped
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