We ALL know how I love eggplant. This is just a simple roasted eggplant incorporated into the pasta sauce. Great way to sneak some extra veggies into your pasta dishes because I know that some kids don't like the texture of the eggplant. Easily served with a side salad. I made a simple salad of Iceberg lettuce and carrots with tomato and avocado. Pair with your favorite dressing and Bon Apetite!
Yields 4 servings
Ingredients:
- 1 medium-size eggplant
- 2 tbs olive oil
- 4 cloves garlic, minced
- 1 can (28oz) crushed tomatoes
- 1 tsp parsley
- 1 1/2 tbsp basil
- 1 lb rigatoni, elbow macaroni, rotini, penne rigante (whatever your preference) cooked to al dente
- salt and pepper, to taste
- grated Parmesan (optional)
Directions:
- Preheat oven to 425.
- Cut several small slits into one side of the eggplant. Place eggplant directly on the rack, slit side up. Roast for 20 minutes. Remove from oven and allow to cool.
- Gently remove eggplant skin with a sharp knife, it should pull away easily.
- Puree the eggplant into a paste using a food processor.
- Over medium-high heat, heat oil and garlic in a skillet.
- Add eggplant, tomatoes, parsley and basil. Salt and pepper to taste.
- Heat sauce thoroughly and then toss with pasta. Top with grated cheese, if desired.
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