Sometimes it seems like I am in a never ending battle to clear space in my freezer. I am constantly trying to use things from my freezer to make some more room and then the next time I look I am out of free space again. This weekend I was looking through my freezer and I came across a stash of tomatoes that I had roasted during the summer when they were in season. I had roasted them up hoping to get the chance to use them in a pasta sauce which was fortuitous as I had recently been contemplating making an eggplant pasta. I was thinking that eggplant in a simple tomato sauce would be a nice flavour combo for pasta. Roasting vegetables adds so much flavour and I thought that it was only fitting to roast the eggplant since the tomatoes were roasted as well. With the main ingredients decided, I threw in some staples including onions, garlic, green peppers, etc. I decided to go with a Mediterranean flavouring for the sauce and spiced it with some oregano and smoked paprika. Of course I could not resist finishing the pasta off with some some cheese, in this case some crumbled feta.
Roasted Eggplant Pasta
(makes 4 servings)Printable Recipe
Ingredients:
1 eggplant (cut into bite sized pieces)
1 handful salt
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
3 cloves garlic (chopped)
1/2 teaspoon red pepper flakes (optional)
1 (28 ounce) can diced tomatoes (I used roasted tomatoes)
1 green pepper (cut into bite sized pieces)
1 teaspoon oregano
1 teaspoon paprika
salt and pepper to taste
1/4 cup parsley (chopped)
1 pound pasta
1/4 cup feta (crumbled)
1 eggplant (cut into bite sized pieces)
1 handful salt
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
3 cloves garlic (chopped)
1/2 teaspoon red pepper flakes (optional)
1 (28 ounce) can diced tomatoes (I used roasted tomatoes)
1 green pepper (cut into bite sized pieces)
1 teaspoon oregano
1 teaspoon paprika
salt and pepper to taste
1/4 cup parsley (chopped)
1 pound pasta
1/4 cup feta (crumbled)
Directions:
1. Toss the eggplant in the salt and let sit in a colander for 20-30 minutes.
2. Rinse the salt off the eggplant and pat dry.
3. Toss the eggplant in the oil, salt and pepper to coat.
4. Arrange the eggplant in a single layer on a baking sheet.
5. Bake in a preheated 400F oven until tender, about 20-30 minutes.
6. Heat the oil in a pan.
7. Add the onions and saute until tender, about 5-7 minutes.
8. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
9. Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil.
10. Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes.
11. Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done.
12. Stir in the parsley and remove from heat.
13. Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.
1. Toss the eggplant in the salt and let sit in a colander for 20-30 minutes.
2. Rinse the salt off the eggplant and pat dry.
3. Toss the eggplant in the oil, salt and pepper to coat.
4. Arrange the eggplant in a single layer on a baking sheet.
5. Bake in a preheated 400F oven until tender, about 20-30 minutes.
6. Heat the oil in a pan.
7. Add the onions and saute until tender, about 5-7 minutes.
8. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
9. Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil.
10. Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes.
11. Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done.
12. Stir in the parsley and remove from heat.
13. Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.
Similar Recipes:
Caponata
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Imam Baildi
Roasted Tomato Pasta
Take a look at the Presto Pasta Nights roundup at Mrs Ergul Passion for Life & Food.
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