• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mediterranean Pasta with Eggplant and Peppers

  • Recipe Submitted by on

Category: Main Dish, Pasta, Peppers

 Ingredients List

  • 1 c Raw walnut halves
  • 8 oz Dried cartwheel or fusilli
  • -pasta
  • 2 oz Asiago or Parmesan-Reggiano
  • -cheese
  • 3 Bell peppers
  • 4 Japanese eggplant or 1 globe
  • -eggplant
  • 2 tb Extra virgin olive oil
  • 4 Sprigs basil; (optional)


1/4 c Extra virgin olive oil
1/2 c Chicken stock
1 tb Minced lemon zest
2 tb Freshly squeezed lemon juice
6 Cloves garlic; finely minced
1/2 c Chopped parsley
1/4 c Chopped basil leaves
1 tb Red peppercorns
1 ts Asian chili sauce
1/2 ts Salt

Preheat the oven to 325 F. Toast the nuts for 15 minutes. Set aside the
pasta and cheese. Stem and see the peppers, then cup into 2 inch wide
strips. Stem the eggplant, then cut lengthwise into 1/4" wide slices. Place
the vegetables in a large bowl. Set askde the 2 tbsps. of olive oil and
basil sprigs. In a small bowl combine all the ingredients for the marinade.
Stir; pour over the vegetables. Toss the vegetables until well coated.
Marinde for 30-60 minutes at room temperature. Grill the vegetabes over
medium heat on an outdoor gas or charcoal grill or on an indoor grill until
they are softened slightly and acquire light grill marks. During cooking,
brush a little marinade over the vegetables. When done cut the vegetables
into 1" wide pieces. Refrigerate. Save the remaining marinade. Grate the
cheese, about 1/2 cup. Cut the basil sprigs into slivers and sprinkle over
pasta. bring 4 quarts of water to a boil. Cook pasta until al dente or to
desired doneness. Drain well. Combine vegetables, leftover marinade and
pasta. Top with cheese and serve.

Serves 4 as a side dish or 2 as a main dish.

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