This tasty pasta dish is perfect way to use seasonal vegetables. Eggplant is first cut into chunks, then mixed with olive oil, salt and pepper. Next the eggplant is roasted until browned and tender. A sauce can be made with canned or fresh tomatoes and seasonings. Once the eggplant is roasted it is tossed with basil, parsley and grated garlic. Then capers are added to the tomato mixture with the eggplant and cooked pasta.
Course
Entree
Prep Time10minutes
Cook Time30minutes
Servings6people
Ingredients
Roasted Eggplant
¼cupolive oil
2medium to large eggplants2 lbs
¾tspsalt
¼tspgrated garlic
1tbspchopped fresh basil or Italian parsley
Freshly ground pepper
Pasta
1recipe for easy marinara sauce
3tbspcapersdrained
1lblong pasta noodles: spaghettilinguine
Fresh basil or parsley to garnish
Instructions
Preheat oven to 425 F.
Roast the eggplant: Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and salt and pepper. Place on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about 25 minutes mark.
Make the sauce: In a large sauce pan, add 28 oz can crushed tomatoes, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 8 fresh basil leaves. Bring to a simmer then cover and cook for 15 minutes.
Make the pasta: Boil the pasta in a large pot of salted water. Boil until al dente. Drain and return to pot.
Season the eggplant: Remove the eggplant from the oven, toss with garlic and herbs, making sure to spread out any chunks of garlic that stink together. The eggplant will be very tender so handle it gently.
Serve: Add the drained capers to the sauce. Pour the sauce over the pasta and mix to combine. Top with eggplant and basil.