Pasta with Tomato and Roasted Eggplant Recipe

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2 votes | 717 views

A adapted this from a recipe in Alice Waters' Chez Panisse Vegetables cookbook. My other eggplant pasta dishes all call for fried eggplant, which is delicious but messy and time consuming. So I was eager to try a roasted version. I slightly prefer the flavor of the traditional, fried eggplant, but given the reduction in effort I think roasting is the way to go...especially for large groups. I increased the basil and reduced the parsley from Alice's original recipe where they wer both 1 cup (we prefer basil to parsley) and I slightly increased the garlic (from 4 cloves to 6). I loved the resulting flavor and wouldn't change it, but wanted you to know in case you'd like to try the original.

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $3.05 view details

Directions

  1. Preheat the oven to 400 degrees. Cut the eggplant in 1/2 inch cubes. Toss them with 2 tablespoons of the olive oil in a large bowl until they are coated. Place them on a roasting pan or baking sheet and roast for 25 minutes, until they are soft.
  2. Meanwhile, bring a large pot of salted water to boil. Cook the pasta until it is al dente (lower end of time allotted on the box).
  3. Heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and saute until starting to turn golden, about 8-10 minutes. Add the garlic, cook for 1 minute, and then deglaze the pan with a splash of Sherry vinegar.
  4. Dump the roasted eggplant into the skillet along with the diced tomato, red pepper flakes, basil. Bring the mixture to a simmer, and season with kosher salt and pepper, tasting till the balance is right. Then add the pasta and ricotta cheese. Toss until the pasta is coated, adding additional Kosher salt if needed. Sprinkle with the parsley in the pot, or serve to individual bowls and then sprinkle with the parsley. Enjoy!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 492g
Recipe makes 4 servings
Calories 678  
Calories from Fat 163 24%
Total Fat 18.42g 23%
Saturated Fat 5.57g 22%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 80mg 3%
Potassium 1054mg 30%
Total Carbs 105.11g 28%
Dietary Fiber 11.8g 39%
Sugars 10.95g 7%
Protein 24.74g 40%
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Reviews

  • John Spottiswood
    I love pasta with eggplant, and this one was great!
    I've cooked/tasted this recipe!

    Comments

    • Lorrie Marroquin
      February 5, 2013
      I think I will try this one. I make a lasagna with grilled eggplant in place of the pasta and it is delicious.

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