Fettuccine with eggplant compote

Ingredients for Fettuccine with Eggplant Compote

• 1 medium eggplant, peeled and sliced into 1/2 inch rounds

• 4 to 6 green onions, cut into 1/4 inch pieces

• 2 tbsp red wine vinegar

• 1/4 cup extra virgin olive oil

• 1 tbsp Italian flat leaf parsley, finely chopped

• 1 tbsp basil, finely chopped

• 1 tbsp oregano, finely chopped

• 1 tbsp thyme, finely chopped

• 1 tbsp rosemary, finely chopped

• pinch of salt and pepper

• dried fettuccine, see packaging for amount and cooking time

• Shaved parmigiano-reggiano, about 1/4 cup

Directions for Fettuccine with Eggplant Compote

1. In a medium bowl, toss green onions with vinegar. Set aside.

2. Prepare a medium heat grill fire. In a small bowl, add parsley, basil, oregano, thyme, and rosemary. Mix together. Add 1/8 to 1/4 cup of olive oil to herbs and mix. Brush both sides of eggplant with olive oil/herb mixture. Place onto grill and cook until lightly browned and soft, about 3-5 minutes per side.

3. Remove eggplant from grill and allow to cool slightly. Cut into small cubes, about 1/2 inch. Toss in the bowl with green onions and vinegar. Salt/pepper to taste.

4. In a large stockpot, add water (3/4 way full) and salt and bring to a boil with lid on. Remove lid and add fettuccine. Cook approximately 8-10 minutes until al dente. Drain noodle, but do not rinse with water.

5. Place noodles into one large bowl or 4 smaller pasta bowls. Toss with eggplant compote with noodles. Add shaved parmigiano-reggiano cheese, drizzle lightly with olive oil and serve.