A freshened version of the old warhorse, Pasta alla Norma —eje
Eggplant, Roasted and Peeled
Garlic Cloves, Peeled and chopped
fresh Oregano Leaves
Toasted Pine Nuts
Freshly Ground Black Peppercorns
Cherry Tomatoes, Halved
Fresh Mint Leaves, thinly sliced
Red Pepper Flakes
Bacon, Cooked and Crumbled
In This Recipe
Heat a pot with enough salted water to cook a half pound of pasta. When it comes to a boil, cook your pasta.
Roast Eggplant in a hot oven (or on a grill) until tender. Peel Eggplant and add to a blender (or food processor) with garlic, oregano, pine nuts. Start pureeing, and add olive oil as you go. Add salt and pepper to taste.
Combine Cherry Tomatoes, Mint Leaves, Salt, Pepper Flakes, Olive Oil, and Balsamic Vinegar. Toss to combine.
Dress pasta with some of the Eggplant puree, loosening with salted pasta water as necessary. (You will probably have too much eggplant puree, but hey, stir in some tahini and you’ve got baba ghanoush!)
late and make an indentation in center of pasta. Add Tomato ‘salsa’ and sprinkle on Feta, Bacon, and reserved pine nuts.