February 22, 2012

Eggplant & Tomato fettuccini

Several weeks ago I received a cooking book "Fresh and Easy kosher cooking" by Leah Schapira. Right away I decided to go through all recipes from the book. I spent all evening reading and choosing recipes to make. Before beginning to make some recipes, I payed attention to the quality of publishing work. It's being done very well. Many of the recipes have wonderful pictures. The first recipe I want to try is a eggplant and tomato fettuccini. The recipe sounds healthy, easy and extremely delicious for the eggplant lover.

So, I decided to treat my mom and myself with a good lunch on President's Day.

Eggplant & Tomato fettuccini

1 medium eggplant
1 1/2 cups cherry or grape tomatoes
5 Tbsp olive oil, divided
salt and pepper to taste
1 lb fettuccini, prepared according package directions

Olive Oil dressing

1/2 cup olive oil
2 cloves garlic, peeled and minced
1/2 teaspoon Italian seasoning

Preheat oven to 450F. Wash eggplant and dice into 1/2-inch cubes. Place on a baking sheet lined with parchment paper. Drizzle with 4 tablespoons olive oil; season with salt and pepper. Bake on the top rack of the oven for 30 minutes.

Slice the tomatoes in half and place on a baking sheet lines with parchment paper. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake on the top rack of the oven for 12 minutes.

Combine the roasted vegetables with the cooked cooked fettuccini.

To prepare the olive-oil dressing, combine the oil, garlic, and Italian seasoning.

Toss pasta with the sauce and adjust seasoning to taste. Serve warm.

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