Pasta with Roasted Eggplant Sauce recipe

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Ingredients

2 small eggplants, peeled and cut into 1-inch cubes
6 cloves garlic, crushed and peeled
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 (28 ounce) can diced tomatoes
1 cup fresh basil leaves

Nutrition Info

827.2 calories
carbohydrate: 104.8 g
cholesterol: : -
fat: 37.8 g
fiber: 12.4 g
protein: 19.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 359.1 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil, season with salt and pepper.

  3. Roast in the preheated oven until soft, about 20 minutes.

  4. Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  5. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, cook and stir until softened, about 5 minutes.

  6. Place eggplants and garlic in a food processor, process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

Recipe Yield

4 servings

Recipe Note

If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!

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