Last year when we got eggplant in our share, we weren’t quite sure what to do with it. The only way I’d ever seen it prepared was in eggplant Parmesan. I needed options people!
So I started researching a few recipes. One of the best I’ve found was called ‘Whole-Wheat Pasta with Roasted Eggplant and Tomatoes’ from the Great Food Fast cookbook by Everyday Food. I’ve made it quite a few times and come up with this variation. It’s my husband’s favorite way to eat purple food!
1 large eggplant, peeled and cut into 3/4-inch pieces
1 large onion, cut into 1/2-inch wedges
2 cups cherry tomatoes, or a few Roma tomatoes roughly chopped
2 small or 1 large zucchini, sliced into bite-sized pieces
coarse salt and fresh ground pepper
1/4 cup olive oil
3/4 lb whole-wheat penne pasta
2-3 TBS capers (to taste)
1/2 cup finely grated Parmesan cheese, plus more for serving
1. Preheat the oven to 450. In a medium 9×13 pan, combine the eggplant, onion, tomatoes, zucchini, and oil; Season with salt and pepper, to taste; toss well to coat. Roast about 30 minutes, tossing mixture halfway through.
2. Meanwhile, cook the pasta in a large pot of boiling salted water according to the package instructions – do not over cook. Reserving 1/2 cup of the pasta water; drain the pasta and return it to the pot.
3. Add the roasted eggplant mixture, capers, and Parmesan. Toss to coat, add the reserved pasta water, if desired to make a sauce. Serve immediately, sprinkled with more cheese.
Serves 4-6. Total time: 45 minutes.
What about you? How do you enjoy your eggplant?