Penne with Roasted Eggplant, Chile & Mint Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs eggplant (about 4 medium), cut into 1" cubes
5 Tbsp extra virgin olive oil, more as needed
1/2 tsp kosher salt
1/4 tsp black pepper
1 very large ripe tomato, cored and diced (1 1/2cups)
1/2 lb dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets, if desired
1/4 c torn basil leaves
2 Tbsp drained capers
2 Tbsp torn miint leaves (optional)
2 Tbsp finely chopped chives
large pinch chili flakes
freshly squeezed lemon juice (optional)
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Directions: |
Directions:Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 T olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in one layer. Roast, tossing occasionally, until eggplant is golden brown, about 25 minutes. Place tomato in large bowl and sprinkle lightly with salt. Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well. While pasta cooks, heat large skillet over medium high heat. Add remaining 2 T oil. Stir in garlic, anchovies and chili flakes and cook until golden and soft, about 3 minutes. Turn off heat and using a slotted spoon, put garlic on cutting. Let it cool a few minutes, then chop and add back to oil. Pour garlic-chili oil into bowl with tomatoes. Add eggplant and capers; toss well. Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Patterned after Sicilian recipe, "Pasta all Norma," so named as a tribute to Sicilian born Bellini's opera "Norma."
Serve with grated Parmesan Cheese.
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