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Friday, December 19, 2008

Spaghetti with Roasted Eggplant & Tomato Sauce

As many of you know, there is a blizzard outside. Nick and I fled Providence around 11:30 this morning and outran the storm to the Vineyard (we stepped off the boat and it literally started snowing), where we're shacking up for the next few days. The excessive snow and housebound-ness is sure to breed overeating and monstrous amounts of cooking...

We started with dinner tonight, whole wheat spaghetti with a roasted eggplant / tomato sauce. To be honest, I thought it was going to be good but it was REALLY good.

1 large eggplant, diced
1 28 oz. can crushed tomatoes
1/2 yellow onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
Pinch sugar
Handful fresh basil, torn
Parmesan cheese
Salt & Pepper
Extra Virgin Olive Oil
Pine Nuts

Toss the diced eggplant with olive oil, salt & pepper, roast for 30 minutes in a 420 degree oven

While the eggplant is roasting, saute the onion and garlic in olive oil. Once they are translucent, add the can of tomatoes, red pepper, sugar, and salt & pepper. Let simmer on the stove until the eggplant is ready. Meanwhile, boil a big pot of salted water.

Remove eggplant from oven and let cool slightly. Put the pasta in to cook.
Add eggplant to a food processor with a couple tablespoons of olive oil and a couple tablespoons of parmesan cheese. Pulse a few times until it is pureed but still a little chunky.

Add the eggplant puree to the tomato sauce and spoon in a few big spoonfuls of pasta water so the sauce thins out a bit. Meanwhile, heat a dry pan and toast a few tablespoons of pine nuts.
When the pasta is done, toss it in the sauce and add in the torn basil. Serve up and top with pine nuts.

(Sister Anna, obviously this could be Vegan by simply omitting the cheeesseeee. xoxo)

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