Spicy Grilled Eggplant and Pasta

Spicy Grilled Eggplant and Pasta

1 large eggplant
1/4 cup olive oil
1 lemon
1 teaspoon dried oregano
1/2 to 1 teaspoon ground pepper
salt and peper to taste
1 medium onion, peeled and halved 6 Roma tomatoes, halved
1 tablespoon olive oil
salt and pepper to taste
1/2 pound of penne pasta 1/4 cup of parmesan cheese
6-8 fresh basil leaves




Slice eggplant into 1/4 to 1/2 thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant.; let it sit for several minutes until absorbed. Sprickle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grtill over medium-high heat until slightly charred (8-10 minutes, turning once). While eggplant , onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite size pieces. Remove peel from tomatoes, if desired crush slightly. Toss pasta with tomatoes. Add eggplant and onion; toss and sprinkle with parmesan cheese and roughly torn basil leaves.