Agnolotti with Slow-Roasted Eggplant, Tomatoes & Fennel Seed

Name: Agnolotti with Slow-Roasted Eggplant, Tomatoes & Fennel Seed
Prep time: 10 min
Cook time: 75 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece large eggplant; 1 pint cherry tomatoes; 1 tsp fennel seeds; Olive oil; Salt; Pepper; Pasta; Extra-virgin olive oil; Fresh basil

10 mins prepServes 4

Tomato season, I see you!!! 👀 These agnolotti with slow-roasted eggplant, tomatoes & fennel seed are my idea of summer on a plate. 😎

4 servings

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Instructions

Cut 1 large eggplant into cubes. Toss the eggplant and 1 pint cherry tomatoes with 1 teaspoon fennel seeds, olive oil, salt & pepper. Roast the vegetables in a baking dish at 325F for 90 minutes or 350F for 60-70 minutes until soft & jammy. Serve with your favorite pasta, drizzled with pan juices & plenty of extra-virgin olive oil, and topped with fresh basil.

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Agnolotti with Slow-Roasted Eggplant, Tomatoes & Fennel Seed

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