Roasted Eggplant Pasta

Recipe from sandravalvassori.com

Roast the Vegetables

Notes: Start by roasting the eggplant and cherry tomatoes. This can be done while you prepare the sauce.

Ingredients

1 3/4-2 pounds globe eggplant, cut into 1-inch cubes

4 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly cracked black pepper, to taste

1 1/2 cup cherry tomatoes

Instructions

Preheat oven to 425ºF.

On a large, rimmed sheet pan, toss the cubed eggplant with 3 tablespoons of olive oil, salt, and pepper.

Spread the eggplant in an even layer and roast for 25 – 30 minutes until golden, tossing halfway through.

About 15 minutes before the eggplant has finished, place cherry tomatoes on a small sheet pan, drizzle with the remaining 1 tablespoon of olive oil, and roast until just starting to burst, about 10-12 minutes.

Set the roasted vegetables aside.

Prepare the Tomato Sauce

Cook the Pasta

Notes: It's important to undercook the pasta slightly as it will finish cooking in the sauce.

Ingredients

12 ounces pasta such as rigatoni, ziti, or any short, tubular shape

Kosher salt

Instructions

While the sauce simmers, bring a large pot of generously salted water to a boil.

Cook the pasta until very al dente, about 2 minutes less than the package instructs.

Before draining, save 1 cup of the pasta water.

Drain the rest of the water from the pasta.

Roasted Eggplant Pasta

Roast the Vegetables

Ingredients

Instructions

Prepare the Tomato Sauce

Ingredients

Instructions

Cook the Pasta

Ingredients

Instructions

Combine and Serve

Ingredients

Instructions