Total Steps
3
Ingredients
14
Tools Needed
6
Ingredients
- cooking spray
- 4 tablespoons grated Parmigiano-Reggiano
- 1 cup vegetable broth
- 1/2 cup dry white wine
- 12 ounces uncooked penne pasta
- 2 eggplants
- 2 ripe beefsteak tomatoes
- 16 baby carrots
- 1/3 cup balsamic vinegar
- 1 tablespoon balsamic vinegar, divided
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Step 1
Quarter an eggplant lengthwise and cut into 1-inch cubes. Preheat oven to 450F.
Step 2
In a large bowl, combine eggplant, tomatoes, carrots, 1/3 cup of the balsamic vinegar, oregano, 1 tablespoon of the olive oil, salt, and pepper. Toss to coat. Arrange vegetables on a large baking sheet that has been coated with nonstick spray, and roast 20 minutes or until golden brown and tender. Remove vegetables from oven, and set aside.
Step 3
Meanwhile, cook penne in a large pot of rapidly boiling water until just tender, about 10 minutes. Drain and transfer to a large bowl. Add remaining tablespoons balsamic vinegar and olive oil, broth, and dry white wine. Toss to coat. Add roasted vegetables; toss to combine. Spoon pasta and vegetables into shallow bowls, and top with grated parmesan.