Roasted Eggplant Pasta

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Aida Mollenkamp
Nutrition per serving    (USDA % daily values)
CAL
427
FAT
45%
CHOL
41%
SOD
18%

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sei grande
d9bddb70195e   •  25 May   •  Report
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Ingredients for 4 servings

4 medium Japanese eggplant (or 1 large globe eggplant), ends trimmed

2 tbsp olive oil, plus more for garnish

4 sprigs of fresh thyme or oregano

12 oz penne pasta

4 garlic cloves, thinly sliced

1 (14 oz) can tomato puree

1 tbsp balsamic or sherry vinegar

1 tsp unrefined granulated sugar (optional)

1 handful fresh Italian parsley leaves, thinly sliced

3 ounces feta or goat cheese, crumbled

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