Eggplant and Tomatoes For Pasta

Makes 2 servings

  • 1 medium eggplant, sliced into 1/3 to 1/2 inch-thick rounds
  • 1 medium yellow bell pepper, cut into 8 strips
  • 1 spritz olive oil
  • 1/2 tsp table salt, divided
  • 1 clove garlic peeled, smashed and minced
  • 2 medium fresh tomatoes, coarsely chopped
  • 1 sprinkle crushed red pepper flakes
  • dash black pepper
  • 2 Tbsp fresh basil, chopped
  • 2 Tbsp fresh chives, chopped
  • 4 Laughing Cow cheese wedges, each cut into 5 or 6 pieces
  • 2 Tbs freshly shredded parmesan cheese
  • 4 ounces dry pasta of your choice (or measure the amount that you would like to have - we normally eat 2 ounces each)

  1. Preheat the oven to 425° F.
  2. Place the eggplant slices and yellow pepper strips on a baking sheet that has been coated with a non-stick spray. Spritz them very lightly with olive oil and then sprinkle with salt.
  3. Roast the veggies for 20 minutes, then remove the baking sheet from the oven and let the veggies cool to room temperature.
  4. Cook the pasta to al dente while you are making the vegetable sauce.
  5. Lightly coat a medium-large skillet with non-stick spray and set over MEDIUM heat.
  6. Saute the minced garlic for about 2 minutes.
  7. Add the chopped tomatoes and cook till soft, about 5 minutes.
  8. While the tomatoes are cooking, cut the roasted eggplant and peppers into bite-size pieces. Add them to the skillet when tomatoes are cooked.
  9. Add the red pepper flakes, dash of black pepper, chopped basil and chopped chives, and stir well.
  10. Allow to cook till all veggies are heated through.
  11. Drain and plate the pasta, then top each plate with half of the veggie mixture.
  12. Dot the pieces of Laughing Cow cheese over the vegetables and then sprinkle the parmesan cheese on top.
  13. Serve while hot.