Pasta with Roasted Eggplant Sauce Recipe

Recipesfull introduces to you: Pasta Sauce Recipes. (Pasta with Roasted Eggplant Sauce Recipe). 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!

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Pasta with Roasted Eggplant Sauce Recipe

Ingredients

2 small eggplants

peeled and cut into 1-inch cubes

6 cloves garlic

crushed and peeled

½ cup extra-virgin olive oil

salt and ground black pepper to taste

1 (16 ounce) package penne pasta

2 tablespoons extra-virgin olive oil

1 yellow onion

finely chopped

1 (28 ounce) can diced tomatoes

1 cup fresh basil leaves

Bechamel Sauce

Side Dish

Directions

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.

Nutritional Information

Pasta with Roasted Eggplant Sauce Recipe

Servings Per Recipe:4

Calories: 827.2

% Daily Value *

Protein: 19.5g 39%

Carbohydrates: 104.8g 34%

Dietary Fiber: 12.4g 50%

Sugars: 15g

Fat: 37.8g 58%

Saturated Fat: 5.5g 28%

Vitamin A Iu: 2221.8IU 44%

Niacin Equivalents: 8.5mg 65%

Vitamin B6: 0.4mg 27%

Vitamin C: 25.8mg 43%

Folate: 55.9mcg 14%

Calcium: 143.1mg 14%

Iron: 8.5mg 47%

Magnesium: 90mg 32%

Potassium: 975.5mg 27%

Sodium: 359.1mg 14%

Thiamin: 0.1mg 12%

Calories From Fat: 340.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.