Grilled Eggplant & Tomato Pasta

Ingredients:

1 pound plum tomatoes, chopped
4 tablespoons Fondo Gionino Extra Virgin Olive Oil, divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
½ teaspoon salt
1 ½ pounds eggplant, cut into 1/2-inch-thick slices
½ cup chopped fresh basil
8 ounces whole-wheat penne
¼ cup shaved ricotta salata or crumbled feta cheese

Instruction:

Step 1

Put a large pot of water on to boil. Preheat grill to medium-high.

Step 2

Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.

Step 3

Brush eggplant with the remaining 1 tablespoon Fondo Gionino Extra Virgin Olive Oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

Step 4

Meanwhile, cook pasta according to package directions. Drain.

Step 5

Serve the tomato mixture on the pasta. Sprinkle with cheese.

Buon appetito!