July 19, 2009
Pasta with Roasted Eggplant Sauce
Ingredients:
1 medium eggplant, 1-1.5 lbs
3 tbsp olive oil
2 cloves garlic, popped from skin
A handful of chopped flat-leaf parsley
1 can (28 oz) crushed tomatoes
1 lb pasta, cooked until al dente
Directions:
1. Heat an oven to 450F. Cut several silts in the skin of one side of the eggplant. Place whole eggplant with slit side up directly on an oven rack on the middle shelf. Cook for 15 minutes. While eggplant is roasting, cook pasta. Remove eggplant and let stand on counter for 5 minutes.
2. Heat olive oil and garlic in a dish in the microwave on high for 20 minutes or warm in a small saucepan until garlic sizzles. Hold the whole eggplant over a food processor or blender. Peel the eggplant like a banana with the use of a paring knife by holding the stem in one head and sliding the knife under sections of the skin with the other. When you've peeled away the skin, cut the flesh of the eggplant loose from the stem and let it drop into the processor or blender. Dump in the garlic, oil, parsley, and salt and pepper, to taste. (If you stop here, this eggplant puree makes a wonderful dip for vegetables or spread for crackers.)
3. To prepare the sauce, combine eggplant puree with crushed tomatoes in a saucepan over medium heat until warmed through. Pour over your favorite pasta.
Yield: 4 servings
Source: Rachel Ray's 30-Minute Meals
