Pasta with Roasted Eggplant Sauce

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 827 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 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.