Main plate, Pasta
Pasta:
1 lb. bow-tie pasta
1/4 c. olive oil
2 tbs. olive oil
2 sweet onions (thinly sliced)
1/4 c. balsamic vinegar
2 eggplants, diced 1/2" cubes
4 cloves garlic
3 roasted red peppers, julienned
4 oz. pine nuts, toasted
1/2 c. chopped parsley
10 leaves basil, chiffonaded
salt
black pepper
4 oz. crumbled chevre
Vinaigrette Dressing:
1/8 c. red wine vinegar
2 cloves garlic, minced
1 Tbs. fresh oregano (2 tsp. dried)
1/2 tsp. Dijon mustard
1/4 c. olive oil
salt
black pepper
1. Pre-heat oven to 400F.
2. cook pasta in a large pot of boiling, salted water, stirrin goccasioually, 8 to 10 minutes or until al dente. Drain and toss with 1 T of the olive oil and set aside.
3. Mix remaining olive oil with balsamic and garlic, then toss eggplant and sliced onions to coat evenly. Spread in a single layer in a baking pan and place in the oven to roast for 25 to 30 minutes. Stir several times during the cooking process, until the eggplant is lightly brown and tender and the onions look carmelized. Remove from oven and set aside to cool.
4. Make vinaigrette: Combine all ingredients, sans olive oil in a jar and shake to mix. Add olive oil and shake vigorously to emulsify.
5. Combine pasta, onion-eggplant-garlic mixture, roasted red bell peppers, pine nuts, parsley, basil and vinaigrette and toss lightly to mix. Season with salt and pepper, add the chevre and mix again, gently. Serve immediately or refrigerate until ready to serve.
If the vinaigrette is to zingy, add water or a little yogurt.
Can also add arugula or spinach to made a full dinner with greens. Just add a little extra vinaigrette.