Dinner Tonight: Pasta with Roasted Eggplant and Tomato Recipe
Your source for quick recipe every single week day.

Though I feel bad admitting this, I just can't fry eggplant. It comes out oil-laden, greasy, and disgusting. Doesn't matter what I do, or how much precaution I take, it's always the same. But, I can roast eggplants. And, man, do I love the way roasted eggplants taste. Even though I was down to two recipes that had roughly the same ingredients, I picked this one almost exclusively because the eggplant was roasted.
The winner was from Alice Waters' Chez Panisse Vegetables. I did change a few things. She called for penne, which I substituted for gemelli. And she finished the dish with ricotta, which I simply didn't have. I do think the 1/4 pound of ricotta sprinkle on top would up the ante in this already fantastic dish. Maybe next time. Another added benefit: the splash of Sherry vinegar, which brightens the dish and gives it a slight tinge of sweetness. And for the record, that eggplant came out perfectly.
- Yield:2
Ingredients
- 1 large eggplant, or two smaller Japanese eggplants
- 2 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 pound pasta
- Sherry vinegar
- 1 cup diced tomato
- Pinch of red pepper flakes
- Salt
Directions
-
1.
Preheat the oven to 400 degrees. Cut the eggplant in 1/2 inch cubes. Toss them with 1 tablespoon of the olive oil in a large bowl until they are coated. Place them on a roasting pan in a single layer and roast for 25 or until they are soft.
-
2.
Meanwhile, bring a large pot of water to boil. Cook the pasta according to instructions on the box. Drain.
-
3.
Heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and saute until they are starting to color. Add the garlic, cook for 30 seconds, and then deglaze the pan with a splash of Sherry vinegar.
-
4.
Dump the eggplant into the skillet along with the diced tomato, red pepper flakes, and basil. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and sprinkle with the parsley.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT