Name: Honey Roasted Tomatoes and Eggplant Fettuccini with Parmesan
Yield: 2-4
Ingredients: 1 small eggplant (cut into 1/2-inch dice); 2 tsp salt; 1/4 cup olive oil; 2 Tbsp balsamic vinegar; 1-1/2 Tbsp honey; 2 tsp fresh oregano (chopped); 2 tsp fresh thyme (chopped); 2 tsp fresh rosemary (chopped); 1 tsp kosher salt; 1/2 tsp crushed red pepper; 6 Roma tomatoes (cut into 1/2-inch dice); 2 shallots (peeled and thinly sliced); 8 oz fettuccini or other long pasta; 2 Tbsp kosher salt for pasta water; 1/3 cup grated parmesan; 2 Tbsp olive oil (optional); 1/2 cup fresh flat leaf parsley (chopped)

Honey Roasted Tomatoes and Eggplant Fettuccini with Parmesan

Honey-Roasted-Tomatoes-and-Eggplant-Fettuccini_WEB

Course

Main Dish

Servings

Ingredients

1 small eggplant cut into 1/2-inch dice
2 tsp salt
1/4 cup olive oil
2 Tbsp balsamic vinegar
1-1/2 Tbsp honey
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
2 tsp fresh rosemary chopped
1 tsp Kosher salt
1/2 tsp crushed red pepper
6 Roma tomatoes cut into 1/2-inch dice
2 shallots peeled and thinly sliced
8 oz fettuccini or other long pasta
2 Tbsp kosher salt for pasta water
1/3 cup grated parmesan
2 Tbsp olive oil optional
1/2 cup fresh flat leaf parsley chopped

Course

Main Dish

Servings

Ingredients

1 small eggplant cut into 1/2-inch dice
2 tsp salt
1/4 cup olive oil
2 Tbsp balsamic vinegar
1-1/2 Tbsp honey
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
2 tsp fresh rosemary chopped
1 tsp Kosher salt
1/2 tsp crushed red pepper
6 Roma tomatoes cut into 1/2-inch dice
2 shallots peeled and thinly sliced
8 oz fettuccini or other long pasta
2 Tbsp kosher salt for pasta water
1/3 cup grated parmesan
2 Tbsp olive oil optional
1/2 cup fresh flat leaf parsley chopped

Instructions

Preheat oven to 400 degrees. In a large bowl, sprinkle the eggplant cubes with the salt and set aside to drain for 10 minutes. Drain any liquid off the eggplant and pat dry with paper towels.
In a small bowl, combine the olive oil, balsamic vinegar, honey, oregano, thyme, rosemary, 1 teaspoon kosher salt, and crushed red pepper. Toss the eggplant with half of the olive oil mixture and spread out on a sheet pan. To the same bowl add the rest of the olive oil mixture to the tomatoes and shallots; toss to combine. Spread the tomato and shallot mixture on a second sheet pan and place both pans in the oven to roast for 10–15 minutes or until eggplant and tomatoes begin to soften and caramelize. The eggplant may take a few more minutes than the tomatoes. Remove from the oven and set aside.
While the vegetables are roasting, bring a large pot of salted water to boil, add the pasta and stir to break it up. Cook until pasta is al dente (firm, but not crunchy), 8–10 minutes. With a soup ladle or heatproof cup, dip out 1 cup of the pasta water before draining the pasta. Do not rinse the pasta.
Return the pasta to the pot after draining and add the eggplant and tomato mixture. Turn the heat on low and toss to combine along with the parmesan and enough of the pasta water to help loosen and coat the pasta. You may add additional olive oil at this point if you wish. Toss with the parsley and serve.

Recipe Notes

Recipe and photo courtesy of the National Honey Board.

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