Grilled Eggplant and Feta Farfalle

The flavor of this dish is awesome. Its a great vegetarian dish that's very adaptable to taste. Grilled eggplant is tossed with a medley of vegetables, and baked with Parmesan and feta cheeses.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 382 Calories

Ingredients

• 1 pinch ground cinnamon
• salt and pepper to taste
• 1 teaspoon dried marjoram
• ¼ cup grated Parmesan cheese
• 2 onions, chopped
• 8 ounces feta cheese, crumbled
• ¼ teaspoon dried basil
• ¾ teaspoon dried oregano
• 1 red bell pepper, chopped
• 1 (16 ounce) package farfalle pasta
• ⅛ teaspoon crushed red pepper flakes
• 6 cloves garlic, chopped
• ½ teaspoon celery salt
• 1 pinch dried dill weed
• 3 tablespoons olive oil, divided
• 1 eggplant, cut into 3/4 inch slices
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 carrots, peeled and diced
• ⅛ teaspoon dried mint

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.