Pasta with Roasted Eggplant-Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roast eggplant cubes and then combine with tomatoes, olives, garlic and herbs for a chunky and savory sauce to toss with pasta. Ingredients:
3 cups (1-inch) cubed peeled eggplant (about 12 ounces) |
cooking spray |
1 tablespoon olive oil |
1 garlic clove, minced |
3 cups chopped tomato (about 1 1/2 pounds) |
1/4 cup sliced pitted kalamata olives |
2 tablespoons tomato paste |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup chopped fresh basil |
1/3 cup chopped fresh oregano |
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta) |
1/4 cup (1 ounce) finely shredded fresh parmesan cheese |
Directions:
1. Preheat oven to 425°.
2. To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
3. Toss the sauce with the pasta, and sprinkle with cheese.
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