Main Dishesclosetcooking
Roasted Eggplant Pasta
Sometimes it seems like I am in a never ending battle to clear space in my freezer. I am constantly trying to use things from my freezer to make some more room and then the
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- colander
- baking sheet
- oven
- pan
📝 Preparation Steps
1
Toss the eggplant in the salt and let sit in a colander for ⏱️ 20-30 minutes.
eggplant (cut into bite sized pieces)1
2
Rinse the salt off the eggplant and pat dry.
eggplant (cut into bite sized pieces)1
3
Toss the eggplant in the oil, salt and pepper to coat.
eggplant (cut into bite sized pieces)1
4
Arrange the eggplant in a single layer on a baking sheet.
eggplant (cut into bite sized pieces)1
5
Bake in a preheated 400F/200C oven until tender, about ⏱️ 20-30 minutes.
6
Heat the oil in a pan.
7
Add the onions and saute until tender, about ⏱️ 5-7 minutes.
onion (diced)1
8
Add the garlic and red pepper flakes and saute until fragrant, about ⏱️ 1 minute.
garlic (chopped)3 cloves
9
Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil.
eggplant (cut into bite sized pieces)1diced tomatoes (I used roasted tomatoes)1 (28 ounce) canoregano1 teaspoonpaprika1 teaspoon
10
Reduce the heat and simmer until the sauce starts to thicken, about ⏱️ 30-40 minutes.
11
Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done.
pasta (gluten free for gluten free)1 pound
12
Stir in the parsley and remove from heat.
13
Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.
eggplant (cut into bite sized pieces)1pasta (gluten free for gluten free)1 pound
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