Eggplant, Roasted Red Pepper And Brie Pasta

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium eggplant (cubed)
• 1 vidalia onion (cubed, cut into larger chunks)
• 6 garlic cloves (chopped)
• 1/4 cup extra virgin olive oil
• sea salt (to taste)
• coarse ground black pepper (to taste, i like a lot!)
• 1/4 cup fresh basil leaf (chopped)
• 1 (16 ounce) jar roasted red peppers (drained and cubed)
• 4 ounces brie cheese (rind on, cut into small pieces)
• 8 ounces basil and garlic flavored linguine (from the local market, can substitute other flavors or plain, dried pasta)

Recipe

• 1 preheat oven to 400 degrees.
• 2 line metal pan with aluminum foil, spray with non-stick cooking spray.
• 3 place first six ingredients (thru ground pepper) into a ziploc bag. toss to coat.
• 4 empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes (until eggplant is tender and onion is starting to get translucent).
• 5 meanwhile, boil salted water and add pasta. cook to al dente. drain.
• 6 immediately add brie cheese; toss to coat (any residual water will help to make a "sauce"). add all of roasted veggies (eggplant, onion and garlic), including roasted red pepper.
• 7 add chopped basil. toss again.
• 8 serve immediately with fresh, crusty bread and parmesan cheese.