Caramelized Onion, Tomato, and Eggplant Pasta
Ingredients
The pasta
-
¾
lb.
pasta (such as Gemelli)
-
1
to 2
globe eggplants (diced to yield 4 to 6 cups)
-
1
onion (thinly sliced to yield about 2 cups)
onion
-
2
cloves
garlic (minced or sliced)
-
1
handful
fresh basil
The sauce
-
2
cups
tomato sauce
-
2
tablespoons
sherry (or other) vinegar
-
1
to taste
kosher salt
-
1
to taste
freshly cracked black pepper
-
1
to taste
red pepper flakes
The finishing touches
-
to taste
ricotta salata cheese or Parmigiano Reggiano
-
2
tablespoons
olive oil
Instructions
- Preheat the oven to 400ºF and prepare the eggplants by cutting them into cubes, tossing with olive oil and salt, then roasting for 25 minutes.
- Boil a large pot of salted water and cook the pasta until al dente.
- In a sauté pan, heat olive oil and cook the onions until caramelized, about 20 to 25 minutes.
- Add garlic and red pepper flakes to the onions, cooking for 30 seconds, then deglaze with sherry vinegar.
- Stir in the tomato sauce and roasted eggplant, heating until simmering.
- Drain the pasta and add it to the sauce, tossing gently to combine.
- Finish by adding fresh basil and serving with cheese and additional pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
10mg
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