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Ddf892f1 6014 4fbd 806a 0cdf7f8dd7b5  2016 09 08 02 02 24
Raquel
Raquel

In a Dutch oven sauté cubed eggplant in generous amount of olive oil until soft and browned and season with salt, pepper and oregano. Use a slotted spoon to transfer eggplant to a bowl. Add pasta to boiling salted water. In leftover oil cook a bunch of minced garlic until soft and then stir in a big spoonful of tomato paste. Add 8 or so chopped super ripe Roma tomatoes. Season with more salt, pepper, oregano and crushed red pepper flakes. Once tomatoes release juice, smash a bit with a potato smasher. Add chopped fresh basil and add eggplant back to pot to reheat. Toss in pasta and more fresh basil. Top with grated parm 🍝🍆🍷