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Prep time
20 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
This is a simple, vegan variation on Pasta Alla Norma. Roasting the cherry tomatoes gives it a tangy, mouthwatering kick! —Carol P.
Ingredients
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16 ounces
Penne or rigatoni
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1
Medium-large eggplant, skinned and cut into 1/2 inch cubes
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3 cups
Cherry tomotoes, halved
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4 cloves
Garlic, minced
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1 small
Onion, chopped
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Salt and pepper to taste
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1 splash
Balsamic vinegar
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2 teaspoons
Dried oregano
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2 tablespoons
Fresh basil, chopped
Directions
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Preheat oven to 400 degrees.
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Toss cubed eggplant with 2 tablespoons olive oil and ONE
clove of the minced garlic.
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Place on baking sheet, sprinkle with salt and roast for 30-40 minutes or until soft and translucent. Toss every ten minutes or so.
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Place cherry tomatoes on another baking sheet and toss with 1 tsp. of olive oil. Sprinkle with salt and roast for 20-30 minutes or until slightly caramelized. Toss after 15 minutes.
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While eggplant and tomatoes roast, heat water for pasta and cook until al dente, reserving one cup of pasta water.
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Meanwhile, heat 2 tablespoons olive oil in large saute pan and add onions. Saute on medium heat until just translucent, about 5-7 minutes.
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Add 3 cloves minced garlic to onions. Saute 5 minutes more, stirring frequently. Add a splash of balsamic to taste. Off heat until other ingredients are done.
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When eggplant and tomatoes are done, add them, together with reserved (1 cup) pasta water to the pan with onion and garlic. Add the oregano and salt and pepper to taste. Heat together for a few minutes.
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Add mixture to cooked pasta, add basil, and serve.
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