1 pound plum tomatoes, chopped
4 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
½ teaspoon salt
1 ½ pounds eggplant, cut into 1/2-inch-thick slices
½ cup chopped fresh basil
8 ounces whole-wheat penne
¼ cup shaved ricotta salata or crumbled feta cheese
Put a large pot of water on to boil. Preheat grill to medium-high.
Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
Meanwhile, cook pasta according to package directions. Drain.
Serve the tomato mixture on the pasta. Sprinkle with cheese.
We know our community (that’s you!) is the key ingredient that sets us apart. Check out the latest recipes and stories featured in the mag, plus subscribe to get your own copy.