Pasta with Roasted Eggplant Sauce

If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it’s soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.

Step: 3

Roast in the preheated oven until soft, about 20 minutes.

Step: 4

Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step: 5

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.

Step: 6

Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

Per Serving: 827 calories; protein 19.5g; carbohydrates 104.8g; fat 37.8g; sodium 359.1mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .