Eggplant and Fresh Tomato Pasta

Roast the Eggplant

Notes: Choose eggplants with shiny, taut skin and firm stems; medium/smaller-sized are preferred.

Ingredients

1 3/4-2 pounds globe eggplant (about 2 medium) cut into 1-inch cubes

3 tablespoons extra-virgin olive oil

Kosher salt

freshly cracked black pepper

Instructions

Preheat oven to 425ºF.

Place cubed eggplant on a large, rimmed sheet pan and drizzle with 3 tablespoons olive oil.

Toss, and spread the eggplant in an even layer (use two sheet pans, if possible).

Season with salt and pepper to taste.

Roast for 25 – 30 minutes until golden, tossing half way through.

Roast the Cherry Tomatoes

Notes: Roasting cherry tomatoes adds sweetness and freshness.

Ingredients

1 cup cherry tomatoes

1 tablespoon extra-virgin olive oil

Instructions

About 15 minutes before the eggplant has finished roasting, place cherry tomatoes on a small sheet pan.

Drizzle with 1 tablespoon olive oil.

Roast until just starting to burst, about 10-12 minutes.

Set aside.

Prepare Fresh Tomato Base

Notes: Using fresh, ripe tomatoes contributes to a lighter, summery sauce.

Ingredients

2 very ripe large tomatoes

Instructions

While the vegetables roast, make the tomato base.

Cut a thin piece off the bottom of each large tomato—the side opposite the stem.

Starting at the cut end, grate each tomato on the largest holes of your box grater into a medium mixing bowl.

Stop grating just before you reach the skin.

Set aside. (Alternatively, you can roughly chop the tomatoes and blend just a few seconds until smooth but still pulpy.)

Sauté Aromatics and Simmer Sauce

Combine Sauce and Roasted Vegetables

Notes: Don’t worry about keeping the eggplant cubes intact; they will become meltingly tender as they braise.

Ingredients

Roasted eggplant (from Step 1)

Roasted cherry tomatoes (from Step 2)

Tomato sauce (from Step 4)

Instructions

Once the roasted eggplant is ready, add it to the skillet containing the tomato sauce.

Add the roasted cherry tomatoes.

Reduce heat to very low while you cook the pasta.

Cook the Pasta

Notes: Generously salt the pasta water (e.g., 2 tbsp Diamond Crystal Kosher salt per large pot). The pasta finishes cooking in the sauce, so undercook it initially.

Ingredients

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

Salted water

Instructions

Bring a large pot of salted water to a boil.

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

Save 1 cup of pasta water.

Drain the rest.

Finish the Dish

Serve

Notes: Use Pecorino or ricotta salata as alternatives to Parmesan. For a vegan option, use vegan cheese or omit cheese. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Ingredients

Extra-virgin olive oil (for drizzling)

Chopped fresh basil leaves (for serving)

grated Parmesan cheese (for serving)

Instructions

Serve pasta immediately.

Drizzle with a little more extra-virgin olive oil.

Garnish with additional chopped basil and a generous dusting of grated Parmesan cheese.