Pasta With Roasted Eggplant Sauce

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 5

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

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.