Pasta with Roasted Eggplant Sauce recipe
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Ingredients
- 2 small eggplants, peeled and cut into 1-inch cubes 6 cloves garlic, crushed and peeled ½ cup extra-virgin olive oil salt and ground black pepper to taste 1 (16 ounce) package penne pasta 2 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped 1 (28 ounce) can diced tomatoes 1 cup fresh basil leaves
Nutrition Info
- 827.2 caloriescarbohydrate: 104.8 gcholesterol: : -fat: 37.8 gfiber: 12.4 gprotein: 19.5 gsaturatedFat: 5.5 gservingSize: -sodium: 359.1 mgsugar: 15 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Roasted Eggplant Sauce
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil, season with salt and pepper.
Roast in the preheated oven until soft, about 20 minutes.
Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, cook and stir until softened, about 5 minutes.
Place eggplants and garlic in a food processor, process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.