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Bow-tie Pasta With Roasted Garlic and Eggplant

4 servings

• 1 1/2 pounds eggplant (2 small or 1 large), cut crosswise into 1/2-inch slices
• 6 tablespoons olive oil
• Salt and freshly ground pepper
• 1 head roasted garlic (see instructions)
• 1 pound cherry tomatoes, halved
• 1/2 cup fresh basil leaves, minced
• 1 pound bow-tie pasta or rigatoni or
• 3 ounces fresh mozzarella, cut into small pieces

Heat oven to 400 degrees. Brush 2 tablespoons of the oil onto both sides of the eggplant slices; season with salt and pepper. Place on 2 baking sheets. Roast until nicely browned, 20 to 25 minutes. When cool enough to handle, dice and set aside.

Put a pot of water on to boil. Squeeze the garlic pulp into a large bowl with remaining 4 tablespoons oil, mashing to blend. Stir in the tomatoes, basil, 1/2 teaspoon salt, and pepper to taste.

Add 2 tablespoons salt and the pasta to boiling water; cook according to package instructions. Drain, reserving 1/2 cup cooking water. Add pasta to serving bowl containing tomato mixture, along with eggplant and mozzarella; toss to combine. Add cooking water as needed to loosen sauce.

Per serving: 729 calories (34 percent from fat), 28 g fat (6.4 g saturated), 19 mg cholesterol, 22 g protein, 99 g carbohydrates, 8.3 g fiber, 110.5 mg sodium.

(Adapted from “ Food Made Fast: Pasta (Williams-Sonoma) ” by Julia Della Croce, Oxmoor.)

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