Provider Farm

From our fields, for your family

Roasted Eggplant and Tomato Pasta

  • 1-2 large eggplant, peeled and diced
  • 1 onion, sliced
  • 2-3 garlic cloves, minced
  • a handful basil, chopped finely
  • 1 pint cherry tomatoes
  • 2 cups pasta (penne, or whatever you have on hand)
  • Red pepper flakes
  • Olive oil
  • 1 glug of red wine vinegar
  • Salt and pepper
  • Parmesan or Romano cheese (optional)

Preheat oven to 400.
Cut eggplant into 1/2' cubes. Cut cherry tomatoes in half and toss with a little olive oil.
Place eggplant on un-greased baking pan and tomatoes on another pan. Roast for 20-30 minutes until eggplant is tender and golden brown and tomatoes start to lightly brown.
While eggplant and tomatoes roast, caramelize onions in a large, deep saute pan by cooking in oil and low heat and stirring often. The onions, tomatoes and eggplant should all be ready about the same time.
When onions are caramelized, add garlic and saute for a minute before deglazing by splashing the vinegar into the pan. Add tomatoes to pan and simmer for a few minutes on low-medium heat. Fold in roasted eggplant and red pepper flakes. Salt and pepper to taste. Continue to simmer on a low heat.
Put pasta on to boil. Cook until al dente, drain, reserving about 1/2 cup of the pasta water.
Chop the basil and add to sauce a few minutes before serving. Add pasta to sauce, stir gently. Add reserved pasta water a spoonful at a time, to create a saucier sauce, if desired. Let simmer on low for a few minutes or serve.
Garnish with Parmesan or Romano cheese, if desired.