Pasta with Eggplant, Tomatoes, and Basil
INGREDIENTS
1 eggplant, cut into thick slices lengthwise
garlic powder
olive oil
2 large shallot, thinly sliced or 1 small yellow onion, diced
3 large cloves of garlic, finely chopped
red chili flakes
1/2 plus more of an 18 oz jar of whole peeled tomatoes or diced/crushed tomatoes
dried oregano
salt
pepper
fresh basil
grated parmesan
gluten-free or regular pasta (I like the brown rice penne from Trader Joe’s or Jovial)
METHOD
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Place sliced eggplant on a cutting board. Sprinkle salt on both sides and allow to sweat for 5 minutes or until water droplets are visible on the surface. Pat each slice dry. This step is optional. Brush both sides generously with olive oil and season with garlic powder and pepper. Chop into cubes. Place on parchment-lined baking sheet and roast until slightly golden and tender, about 25-30 minutes.
While eggplant roasts, heat olive oil in a pot or dutch oven. Add in shallot and cook until golden brown. Add garlic and chili flakes. Sauté for two minutes.
Add in tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes.
Boil water and season with kosher salt. Cook pasta according to package instructions (I like it al-dente). Be sure to reserve some pasta water.
Add eggplant to the tomato sauce along with basil and parmesan. Add some pasta water (start with 1/4 cup). Simmer for a few minutes. Taste and adjust for seasoning. Add in pasta.
Garnish with torn basil and parmesan.
