Bow Tie Pasta With Roasted Garlic And Eggplant The Garlic Cookbook - David DiResta Nitty Gritty Cookbooks 1 bulb garlic, roasted 6 cups eggplant, peeled and cut into 1-inch cubes 1/2 cup balsamic vinegar 4 tablespoons olive oil 1/4 teaspoon dried oregano 1/2 teaspoon fresh ground pepper 3 cups (about 3 medium) chopped tomatoes 1 package (8 ounces) dried large bow tie pasta 2 tablespoons chopped fresh parsley 1. Separate roasted garlic cloves, peel and set aside. 2. In a medium bowl, combine eggplant, vinegar, 3 tablespoons olive oil, oregano and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. 3. Place eggplant mixture, with liquid, on a baking pan. Bake in a preheated 425° oven for 25 minutes. Stir every 5 to 6 minutes. 4. About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes. 5. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain and divide cooked pasta on 4 serving plates. 6. Cover pasta with roasted eggplant then equal portions of tomato-garlic mixture and top with parsley. Serve immediately. Serves 4.