Tuesday, August 31, 2010

Roasted Eggplant & Squash Macaroni (Plus a Recipe for the Leftovers)

I had the presence of mind to make sure we ordered a half-share from the organic co-op just before my surgery so we'd have plenty of fresh fruits and veggies around to help me recover.  There was an abundance of black plums which I inhaled as fast as I could and we discovered that, like his mom, Dinobaby is a fan (not so much of nectarines though).  We also had our pick of some extra veggies and I was so excited to pick out a shiny, plump eggplant. 

Post-op, I realized that my beautiful eggplant was languishing in our vegetable drawer and I was determined to use it and some yellow summer squash before they started to get spotty.  I was lucky that it fell in between the period of me feeling like a zombie from the general anesthesia and therefore wanting to get up and move and the subsequent soreness from the actual surgery.  There was a small window of feeling great, and I was perky enough to make some dinner!

Roasted Eggplant & Squash Macaroni
Prep Time: 15 minutes
Cooking Time: 45 minutes


  • 1 whole Eggplant
  • 2 whole Medium To Large Yellow Squash AND/OR Zucchini
  • 1-½ Tablespoon Extra Virgin Olive Oil
  • Salt And Pepper, to taste
  • 1-½ teaspoon Dried Rosemary
  • 1 jar Marinara Sauce (24oz -- I Used Paul Newman's Organic Marinara)
  • 1 box Whole Grain Elbow Pasta (14.5 Oz Box)
  • 1 Tablespoon Fresh Parsley
  • ¼ cups Half-and-half
  • 1 can Quartered Artichoke Hearts (14 Oz), Drained And Rinsed
  • ¼ cups Grated Parmesan Cheese

Preheat the oven to 425 degrees F.

Wash and dry eggplant and cut into 1/2″ rounds. Place slices onto a paper towel-lined plate and season with salt. Let sit for at least five minutes (but up to overnight) so that the eggplant will sweat and lose its bitter flavor.

While the eggplant is sitting, cut yellow squash into 1/2″ – 1 inch cubes.
When the eggplant has released its juices, rinse the slices with a little cold water and pat dry, then cut into 1 inch cubes.

Pour the chopped veggies onto a foil-lined baking sheet, drizzle with olive oil, and season well with salt and pepper. Crush the rosemary leaves a little with your fingers and add to the veggies. Stir to make sure the squash and eggplant are well coated and place the baking sheet in the oven for 30 minutes, stirring once after 15 minutes.

While the vegetables are roasting, heat the entire jar of marinara sauce in a small pot. In another pot, prepare pasta according to the package directions, cooking for about 7 minutes.

To the pot of marinara sauce, add the fresh chopped parsley and half and half, and the drained and rinsed artichoke hearts.
When the roasted veggies are tender and caramelized and the pasta is cooked, combine the vegetables, pasta, and sauce together with the grated parmesan cheese.


Serves 8.


If you have leftovers, make this easy pasta bake for lunch to change things up a bit!

Roasted Eggplant & Squash Pasta Bake
Prep Time: 5 minutes
Cooking Time: 20 minutes

  • ½ Recipe For Roasted Eggplant & Squash Macaroni (see above)
  • 1 Tablespoon Half-and-half
  • ¼ cups Shredded Mozzarella Cheese
  • 4 slices Provolone Cheese
Heat oven to 350 degrees F.

Pour leftover pasta into an un-greased casserole dish and spread into an even layer. Pour the half and half over the pasta to prevent it from drying out in the oven.

Cut provolone slices into halves and layer on top of the pasta with the shredded mozzarella cheese. Bake uncovered for 20 minutes and serve.

Serves 4, or 3 hungry adults and a 10 month old!

1 comment:

  1. whoa! Totally doing this this week :) I got egg plants and squash in my CSA share this week, too :D thanks so much!