Sunday, April 16, 2017

Penne With Roasted Eggplant, Chile and Mint


Get them before they're gone! You can find a variety of eggplants at your farmers' market right now. Melissa Clark shows how to make roasted eggplant pasta with the last of summer's bounty.
Andrew Scrivani for The New York Times
Penne With Roasted Eggplant, Chile and Mint
MELISSA CLARK
45 minutes, 2 servings
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