“The flavor of this dish is awesome. Its a great vegetarian dish that's very adaptable to taste. The grilling of the eggplant is optional.” - by Alexis
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat an outdoor grill for medium high heat, and lightly oil grate. Rub eggplant with olive oil, and sprinkle with salt and pepper. Grill until each side has golden brown grill marks and is fragrant. Let cool, then cut into cubes. Set aside.
- Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Saute bell pepper, carrot, onion, and garlic until the onions are translucent. Stir in eggplant, and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 9x13 inch baking dish. Sprinkle top with feta cheese.
- Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 382 cal
- 19%
- Fat
- 13.4 g
- 21%
- Carbs
- 52.8 g
- 17%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"I used fusilli pasta, red bell pepper, green bell pepper, zucchini and a small eggplant. I grilled the eggplant (with oil, salt and pepper) until there were grill marks (but it was still not soggy). I..." See more added it to my veggies (which were sauteing). Then I added a 28oz can of diced tomatoes, most of the spices and the parmesan. I baked with with tons of crumbled feta... It was amazing! My tip for the eggplant is to cut it in big chunks so it's the highlight of the dish along with the feta."
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