Pasta with Roasted Eggplant and Tomato
(from danadanger’s recipe box)
Source: http://www.seriouseats.com/recipes/2008/09/pasta-with-roasted-eggplant-and-tomato-recipe.html
Categories: dinner, pasta, vegan
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
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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.
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Meanwhile, bring a large pot of water to boil. Cook the pasta according to instructions on the box. Drain.
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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.
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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.