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After Succos, as the weather takes a nosedive, all I can think of when planning supper is comfort
food.
While comfort food is nurturing and warm, I also like it to be convenient and simple to prepare. This pasta dish doesn’t require a lot of prep time and can be personalized to suit your taste. Add in some protein — either cheese or chicken cubes — to make it a full, balanced dinner.
1 large eggplant, cubed
1 zucchini, sliced
1 red onion, sliced
1 cup cherry tomatoes
1 red pepper, cubed
1/4 cup oil
2 teaspoons salt, plus more for sprinkling
pepper, to taste
3 tablespoons Tuscanini Tomato Paste
3 tablespoons Haddar Brown Sugar
2 teaspoons garlic powder
2 teaspoons dried parsley
1 pound rotini pasta (can be swapped with any other shape, such as Tuscanini Fusilli, or even orzo)
Lay eggplant cubes on a baking sheet and sprinkle well with salt. Allow it to sit for 20 minutes and then pat dry with a paper towel.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Add the remaining vegetables to the baking tray, toss with oil, two teaspoons salt, and pepper. Bake the veggies for one hour, tossing once or twice to get them evenly baked.
Remove the pan from the oven and mix the vegetables with tomato paste, brown sugar, and remaining spices. Then return the pan to the oven for 10 more minutes.
While the veggies are roasting, boil up the pasta.
Toss the vegetables with pasta while warm.
Photography by Sonya Kaplan
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