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Spaghetti with Roasted Eggplant and Cherry Tomatoes (Tyler Florence) Recipe

Spaghetti with Roasted Eggplant and Cherry Tomatoes (Tyler Florence) Recipe

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Spaghetti with Roasted Eggplant and Cherry Tomatoes (Tyler Florence)

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-oz) whole, peeled tomatoes, drained
handful fresh basil leaves , torn
salt and freshly ground black pepper
2 small (3/4 lb) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
salt and freshly ground black pepper
extra-virgin olive oil
1 lb dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated pecorino, plus extra for serving
handful fresh basil leaves , torn

Directions:

First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
Preheat the oven to 425 degrees F.
Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	685.04 Kcal (2868 kJ)
Calories from fat	180.65 Kcal
		% Daily Value*
Total Fat	20.07g	31%
Sodium	18.19mg	1%
Potassium	1046.59mg	22%
Total Carbs	109.6g	37%
Sugars	16.29g	65%
Dietary Fiber	11.76g	47%
Protein	19.42g	39%
Vitamin C	20.7mg	35%
Iron	3.5mg	20%
Calcium	70.3mg	7%

Amount Per 100 g
Calories	135.21 Kcal (566 kJ)
Calories from fat	35.66 Kcal
		% Daily Value*
Total Fat	3.96g	31%
Sodium	3.59mg	1%
Potassium	206.57mg	22%
Total Carbs	21.63g	37%
Sugars	3.22g	65%
Dietary Fiber	2.32g	47%
Protein	3.83g	39%
Vitamin C	4.1mg	35%
Iron	0.7mg	20%
Calcium	13.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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