Pasta with Roasted Eggplant Sauce

Pasta Sauce - Side Dish

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

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

Roasted Red Pepper Cream 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

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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.