Ingredients
Vegetables:
1 large eggplant, trim off ends and cut into 1/2 inch thick rounds
2 large ripe tomatoes, cut in half
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon GOLDEN BLOSSOM HONEY
Pasta:
8 ounces penne pasta
1/4 cup fresh Italian parsley, chopped
2 tablespoons olive oil
1 large clove garlic, minced
1/4 cup parmesean cheese, grated
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
To grill vegetables:
Lightly coat or spray eggplant rounds and tomato halves with olive oil. Sprinkle with salt and pepper and grill on each side until browned, turning often. Set aside. When cooled, chop eggplant into 1/2 inch wide strips and cut tomatoes into 1 inch pieces. Place in a bowl and stir in honey.
Pasta:
Cook pasta according to package directions until just al dente. Drain pasta and return to pot. Add remaining ingredients along with eggplant mixture. Toss to blend. Season to taste with salt and pepper.
Serves: 4
Lightly coat or spray eggplant rounds and tomato halves with olive oil. Sprinkle with salt and pepper and grill on each side until browned, turning often. Set aside. When cooled, chop eggplant into 1/2 inch wide strips and cut tomatoes into 1 inch pieces. Place in a bowl and stir in honey.
Pasta:
Cook pasta according to package directions until just al dente. Drain pasta and return to pot. Add remaining ingredients along with eggplant mixture. Toss to blend. Season to taste with salt and pepper.
Serves: 4
