Dinner Tonight: Pasta With Roasted Eggplant And Tomato Recipe Recipe

Name: Dinner Tonight: Pasta With Roasted Eggplant And Tomato Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, or two smaller Japanese eggplants; 2 tablespoon olive oil; 1/2 onion, chopped; 2 cloves garlic, chopped; 1/2 cup fresh basil, chopped; 1/2 cup fresh parsley, chopped; 1/2 pound pasta; Sherry vinegar; 1 cup diced tomato; Pinch of red pepper flakes; Salt

Servings: persons

1 large eggplant, or two smaller Japanese eggplants
2 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
1/2 pound pasta
Sherry vinegar
1 cup diced tomato
Pinch of red pepper flakes
Salt

1
Preheat the oven to 400 degrees. Cut the eggplant in 1/2 inch cubes. Toss them with 1 tablespoon of the olive oil in a large bowl until they are coated. Place them on a roasting pan in a single layer and roast for 25 or until they are soft.
2
Meanwhile, bring a large pot of water to boil. Cook the pasta according to instructions on the box. Drain.
3
Heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and saute until they are starting to color. Add the garlic, cook for 30 seconds, and then deglaze the pan with a splash of Sherry vinegar.
4
Dump the eggplant into the skillet along with the diced tomato, red pepper flakes, and basil. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and sprinkle with the parsley.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, or two smaller Japanese eggplants, 2 tablespoon olive oil, 1/2 onion, chopped, 2 cloves garlic, chopped, and more.

Yes, Dinner Tonight: Pasta With Roasted Eggplant And Tomato Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Pasta With Roasted Eggplant And Tomato Recipe

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