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1
Preheat the broiler to high.
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2
Cut the ends off the eggplant and cut it in half lengthwise, then cut each half into 4 inch chunks.
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3
Place eggplant slices cut side down in a baking or roasting dish that youve sprayed with cooking spray.
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4
Spray the tops of the eggplant with cooking spray as well.
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5
In a separate rimmed baking tray, scatter the unpeeled garlic cloves and the tomato halves.
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6
Spray with cooking spray and sprinkle with salt.
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7
Place the eggplant halves under the broiler, and place the pan with the tomatoes on the rack under the eggplant pan.
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8
Broil for 15-25 minutes until the skin on the eggplant is slightly charred.
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9
Remove the eggplant pan from the oven and check the tomatoes and garlic.
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10
If the garlic cloves are soft in their skins, remove them from the pan and set them aside.
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11
If the tomatoes are slightly darkened at the edges, remove them as well.
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12
If they arent dark in color yet, reduce the oven heat to 425 F and continue to roast tomatoes for 10 more minutes.
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13
Meanwhile, remove the eggplant from the pan into a bowl or dish.
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14
Cover with plastic wrap, and allow it to steam for 10 minutes.
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15
Bring a large pot of water to boil with 1 tablespoon of salt for the gnocchi.
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16
When it boils, boil the gnocchi according to package instructions for al dente.
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17
Then drain and set gnocchi aside.
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18
When the tomatoes are fully roasted, remove them from the oven.
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19
When the eggplant has cooled enough that you can touch it, peel off most of the skin (leave some bits for flavor), and roughly chop the eggplant.
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20
Preheat a large skillet to medium-high heat and add the butter.
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21
Swirl the pan around to melt.
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22
The butter will foam then turn brown on the bottom.
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23
As soon as the butter starts to brown, turn the heat back to medium-low.
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24
Add the roasted tomatoes, eggplant chunks, crushed red pepper (as much as youd like), and the garlic (just squeeze the flesh out of the skins) to the brown butter.
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25
Stir to combine, then add the gnocchi.
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26
Stir to mix the gnocchi into the vegetable mixture, then taste.
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27
Add salt or more crushed red pepper to your preference, and a splash of stock for a saucier mixture.
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28
Serve topped with parsley and Parmesan cheese, if desired.
