Spaghetti with Roasted Eggplant

11 Aug

I’m not a big fan of eggplant, if you’re a follower of this blog you know this! The past few weeks we’ve been getting eggplant as part of our CSA share. Not wanting it to go to waste I needed to find a recipe that looked appetizing to me. This one looked ok and had good reviews so I gave it a whirl. The original recipe called for cherry tomatoes, but I had just used the last of mine in a nice big salad, so no cherry tomatoes in my version. This recipe was ok.. A nice big slice of garlic bread would have been great!


Spaghetti with Roasted Eggplant
adapted from food network

Tomato Sauce:
1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) crushed tomatoes
Handful fresh basil leaves, torn
Salt and freshly ground black pepper

2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil

1 box dried spaghetti
1/2 cup freshly grated Pecorino, plus extra for serving
Handful fresh basil leaves, torn

First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.

Preheat the oven to 425 degrees F.
Cut the eggplants crosswise into chunks/cubes and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.

While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.


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