Wow is this good! We absolutely loved this sauce! It's so fresh tasting and flavorful, we couldn't believe it since there are so few ingredients. This recipe is a bit time-consuming due to all the steps of drying the eggplant and roasting it, but it's easy to make. DH made it and the only change he made was to add a pinch of sugar to the sauce to cut the acidity of the tomatoes a bit, but that's a personal preference on our part. We never used to be eggplant lovers, but we've discovered that it was probably due to the fact that most restaurants don't seem to know how to cook eggplant, so it always tasted kind of rubbery. But we've tried 3 recipes with eggplant at home in the past 2 months (all from Moosewood coincidentally) and loved every one of them. This recipe is also a good way to use up any extra eggplant you might have, as we did from buying one for another recipe earlier in the week. We used gemelli pasta, but any short pasta that will hold sauce would work great here. Just avoid something like a spaghetti or linguini because you'd lose the sauce when you twirled the pasta. The sauce is very thick and chunky and needs a sturdy pasta with it.
Pasta w/ Eggplant
2 medium eggplants
sprinkling of salt
3 large garlic cloves, minced or pressed
2 cups chopped onions
2 tsp olive oil
4 cups undrained canned plum tomatoes (32-oz can)
1 Tbsp dried basil
1 pound ziti, penne, or macaroni
crumbled ricotta salata or grated Pecorino or Parmesan cheese
Cut eggplant lengthwise or crosswise into 1"-thick slices. Lightly salt each slice, stack the slices, and set them aside for about 20 minutes.
Preheat oven to 475F.
In large saucepan on low heat, saute garlic and onions in the oil, until onions are golden. Stir often enough to prevent sticking. Chop and add the tomatoes to the saucepan. Add thebasil and continue to cook, stirring occasionally, until the sauce begins to thicken.
While the tomato sauce cooks, rinse and dry the eggplant slices. Prepare a large nonreactive baking sheet with cooking spray or a light coating of vegetable oil. Place a single layer of eggplant slices on the baking sheet and bake, uncovered, for 15 minutes. With a metal spatula, carefully flip the slices over and bake for another 15 minutes.
About 5 minutes before the eggplant finishes baking, bring a large covered pot of water to a boil.
When eggplant slices are tender and browned, remove them from the oven, allow to cool slightly, and then cut them into 1/2 x 3-inch strips (about the size of ziti). Stir the eggplant into the tomato sauce and cook for about 10 more minutes.
When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook the pasta until al dente. Drain and serve immediately, topped with the tomato-eggplant sauce and grated cheese.
Per serving: 409 calories, 3.8g fat, 81.4g carbs, 13.6g protein, 0mg cholesterol, 231mg sodium, 7.8g fiber
Thanks, Kari!! Sounds very straightforward and we tend to keep most of these ingredients on hand, so it would be easy to put together on a weeknight or something. I love eggplant!!
Another thumbs up for this recipe... it's delicious! I find chickpeas make a nice addition and increases the protein content.
Copyright © 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).