Pasta With Roasted Eggplant & Tomato Sauce Recipe

Pasta With Roasted Eggplant & Tomato Sauce Recipe

Ingredients:

1 pc of eggplant (medium)
1/2 lb of pasta (penne, shells, or rigatoni)
1-1/2 c of tomato sauce (canned)
4 cloves of garlic; minced finely
2 Tbsps of capers (jarred); rinsed then chopped coarsely
1/8 tsp of hot pepper flakes (red)
2 tsps of oregano (dried)
Salt & Pepper

Instructions:

Preheat oven at (450 degrees F).

Prick eggplant using a clean knife and place it on cooking sheet. Roast it for 40 mins, turning it occasionally, till it becomes tender.

Let it cool then peel and discard its skin then dice its pulp. Put the diced pulp onto a clean colander, letting its bitter juice drain.

Boil water with salt inside a large pot. Cook the pasta in it along with diced eggplant, garlic, capers, pepper flakes, and oregano.

Adjust the seasonings. Once the pasta is ‘al dente’, drain then toss them with tomato sauce till well coated. Serve immediately.

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