Bow Tie Pasta With Oregano and Eggplant
From chefmeow 14 years ago
- 20 minutes to make
- Serves 4
BOW TIE PASTA WITH OREGANO AND EGGPLANT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994.
Ingredients
- 8 ounces bow tie pasta shopping list
- 1/2 cup eggplant chopped shopping list
- 2 tablespoons oregano chopped shopping list
- 3 cloves garlic minced shopping list
- 1 medium tomato diced shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 3 tablespoons olive oil shopping list
- 2 tablespoons red wine vinegar shopping list
How to make it
- Cook pasta until al dente.
- About 3 minutes before it has finished cooking add chopped eggplant.
- Remove from heat and drain completely then allow to cool slightly.
- Whisk together oil, vinegar, salt, pepper and garlic then turn into a bowl.
- Toss in oregano and tomato then when pasta and eggplant have cooked toss with the marinade.
- Let cool to room temperature then chill slightly before serving.
The Rating
Reviewed by 5 people-
also love this, great post!
midgelet
in Whereabouts loved it
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Yum!! Great flavor combo! FIVE! :+D
chefelaine
in Muskoka loved it
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I have eggplant and oregano fresh in the garden... five forks
peetabear
in mid-hudson valley loved it
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