mzmecz's Notes:
Expand2 eggplants Ask a question about this ingredient
1/2 cup Balsamic vinaigrette Ask a question about this ingredient
1 sweet, yellow pepper Ask a question about this ingredient
Wash the eggplants. You may peel them if you like. I prefer them unpeeled. Slice them crosswise in 1 1/2 inch rounds.
Ask a question about this stepSalt the rounds and allow to weep for 30 min. to 1 hr. (your convenience).
Ask a question about this stepWash off the salt, pat dry and place in a large ziplock bag with the vinaigrette. Marinate 1-2 hrs.
Ask a question about this stepHeat a grill to high.
Ask a question about this stepRoast the peppers until the skins blister and blacken. Place the peppers in a paper bag and sweat for 10 min.
Ask a question about this stepTurn the grill down to medium-high.
Ask a question about this stepDrain the eggplant slices and grill 3-5 minutes (depending on the heat of your grill) on one side. You want a bit of charring. Flip the slices and grill the other side. The eggplant is done when the center is pierced and the flesh is as tender as fresh baked bread. Undercooked it will be tough and rubbery.
Ask a question about this stepCut the eggplant into 1 inch cubes. Keep warm.
Ask a question about this stepPeel and seed the peppers. Cut them into bite size pieces. Keep warm.
Ask a question about this step3 pounds onions, peeled and sliced thinly Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
3 cloves garlic , minced Ask a question about this ingredient
2 tablespoons balsamic vinaigrette Ask a question about this ingredient
1 pound pasta (penne or your choice) Ask a question about this ingredient
12 basil leaves, cut in ribbons Ask a question about this ingredient
1/2 cup balsamic vinaigrette Ask a question about this ingredient
4 ounces goat cheese Ask a question about this ingredient
1/2 cup pine nuts Ask a question about this ingredient
fresh ground black pepper to taste Ask a question about this ingredient
Heat the olive oil in a very large pan on the stove. The onions may nearly overfill the pan but will cook down to almost nothing.
Ask a question about this stepSaute the onions with frequent stirring until caramelized. If the onions begin to stick add a tablespoon of water and stir to loosen and continue to saute.
Ask a question about this stepWhen the onions are well browned add the garlic and saute until soft.
Ask a question about this stepAdd two Tbsp. of the vinaigrette to deglaze the pan and combine with the onions. Keep warm.
Ask a question about this stepBoil the pasta in a large pot of salted boiling water until al dente.
Ask a question about this stepDrain the pasta and combine with the vegetables, basil and 1/2 cup of vinaigrette.
Ask a question about this stepServe warm with 1/2 ounce of goat cheese, a sprinkle of pine nuts, a grind of black pepper and additional vinaigrette to taste.
Ask a question about this stepGlad you liked it. I take it to summer picnic parties and always get requests for the recipe.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Made this for dinner tonight! It was delicious! I used farro instead of penne. Thanks for the recipe