Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Penne with Grilled Tomatoes and Eggplant
Penne with Grilled Tomatoes and Eggplant
(Penne con Pomodori e Melanzane alla Griglia)

One (1 lb) eggplant, trimmed, cut crosswise into 1/2-inch thick rounds
1 lb tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces Penne pasta

1/4 cup chopped fresh Italian parsley
2 tablespoons extra virgin olive oil
1 large garlic clove, pressed
1/4 cup freshly grated Pecorino Romano cheese (about 1 ounce)
Prepare barbecue (medium heat).

Spray both sides of eggplant slices and tomato halves with olive oil spray.
Sprinkle with salt and pepper.

Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.

Cut eggplant into 1/2-inch wide strips.

Cut tomatoes into 1-inch pieces.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
Drain pasta. Return pasta to same pot.

Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend.
Stir in grated cheese.

Season to taste with salt and pepper.
Serve warm or at room temperature. (Can be prepared 2 hours ahead.) Makes 4 servings.
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