Eggplant Sauce for Pasta
- Vegetable recipes
- Low fat
- Peanut free
- Vegetarian
Ingredients
- 2 firm eggplants (each about 12 oz/375 g)
- 1/3 cup (75 mL) olive oil
- 1-1/4 tsp (6 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 lb (500 g) pasta
- 3 cloves garlic, minced
- 3 anchovy fillets, chopped (optional)
- 1/2 tsp (2 mL) hot pepper flakes
- 3/4 cups (175 mL) finely chopped parsley
- 2 tbsp (30 mL) dry white wine or dry white vermouth, or pasta-cooking water mixed with 1 tsp/5 mL lemon juice
- 1/2 cup (125 mL) grated Romano or other Pecorino cheese
Preparation
Peel eggplants, then cut into 3/4-inch/2 cm cubes; in large bowl, toss together with half of the oil, 3/4 tsp/4 mL of the salt, and pepper. Spread on lightly oiled rimmed baking sheet; roast in 450F/230C oven, stirring twice, until golden brown, about 25 minutes.
In large pot of boiling salted water, cook pasta until al dente, according to package instructions; reserving 1/2 cup/125 mL of the cooking liquid, drain.
Meanwhile, in large skillet, heat remaining oil over medium heat; add garlic, anchovies (if using), hot pepper flakes, 1/2 cup/125 mL of the parsley, and remaining salt. Fry, stirring, until garlic is fragrant but not colouring, about 2 minutes.
Add eggplant and wine; cook, stirring often, until eggplant is softened but not falling apart, 4 to 5 minutes. Add pasta, Romano cheese, remaining parsley and reserved cooking liquid; toss to thoroughly mix.
Makes 4 to 6 servings.
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