Inspired by all of the gorgeous aubergine, make a simple gluten free roasted eggplant pasta tonight.
I feel like eggplant is an underrated vegetable. Here in London, they’re called aubergines, which gives them such a more elegant air about them. Aubergines show up in tons of fall and winter dishes here — from a silky roasted aubergine, tomato and creme fraiche salad that I had at a gastropub in south London to charred disks of aubergine on a really satisfying crusty panini with arugula (called “rocket” here) and slices of marbled speck. I liked eggplant before we moved to London, but since we’ve been here I’ve fallen fully in love with aubergine.
There are many types of aubergine over here, but my favorite is what they call the Italian aubergine. It’s a plump cousin of the eggplants you see in the U.S. The flavor is pretty much the same, except that, like a good woman, an Italian eggplant has more curves to love. Instead of having to roast four or five eggplants to have enough yield to make a pasta to serve four, with Italian eggplants I got away with just using two. 
Most gluten free pastas (or even whole wheat ones) turn gummy when they’re cooked, leaving you wishing for the real deal. Garofalo’s gluten free pastas stay al dente and absorb salt nicely.
The best part about this pasta is that you can roast the eggplants ahead of time, then throw together the dish on a weeknight at a moment’s notice. The heartiness of the eggplant makes this dish rich and filling without being heavy. I served mine with a dollop of creme fraiche on top, and the kids promptly took notice when I served it and mixed the creme fraiche into the pasta to form a creamy sauce.
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Roasted Eggplant and Tomato Penne
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Tender roasted eggplant is tossed with a simple tomato basil sauce and gluten-free penne, finished with a dollop of creamy crème fraîche for a comforting weeknight meal.
Ingredients
- 1 small onion
- 2 cloves of garlic
- 1/2 bunch fresh basil
- 2 eggplants (or 4 smaller baby eggplants)
- 4 to 6 tablespoons (59 to 89 ml) olive oil
- 1 14.5 ounce (400g) can of tomatoes
- 1 pound (454g) of gluten free penne pasta
- creme fraiche (for serving)
Instructions
- Preheat the oven to 400°F (200°C). Wash and chop the eggplants into 1/2-inch (1.3 cm) cubes. Line a large baking sheet with foil.
- Put the chopped eggplant in a large mixing bowl and drizzle with olive oil to coat the eggplant. Season with salt and pepper and spread the eggplant in a single layer on to the lined baking sheet.
- Slide the baking sheet into the oven and roast the eggplant for 10 minutes, then remove the baking sheet from the oven and turn the eggplant cubes over with a wooden spoon. Return the eggplant back to the oven and roast for another 5-10 minutes until the eggplant is very soft.
- At this point you can either let the eggplant cool completely and then store it for a later time, or proceed to the next step.
- Finely dice the onion and mince the garlic. Cut the basil into fine strips and set aside.
- Heat 3 tablespoons (44 ml) of oil in a sauté pan over medium-low heat. Add the onion and cover, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for another minute or so.
- Heat a second large pot of salted water to boil. Add the pasta and cook according to the package instructions.
- Add the canned tomatoes to the onion and garlic mixture in the sauté pan, season well and bring to a steady simmer. Cook for about 20 minutes until the tomatoes are broken down and saucy.
- Add the eggplant, stir well and let simmer for another 1-2 minutes before removing from heat.
- Before removing the pasta from the stove to drain, use a ladle to scoop out a cup (237 ml) or so of the pasta cooking water and reserve in a heatproof bowl. Drain the pasta and immediately toss with the eggplant and tomato sauce. If the sauce feels too chunky or thick, add a little of the reserved pasta cooking water to thin the sauce a bit.
- Divide the pasta between plates and serve with the basil ribbons and a spoonful of crème fraîche.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
How can I prevent the gluten free pasta from becoming gummy when cooking?
To avoid gummy gluten free pasta, use Garofalo’s gluten free pasta as it maintains an al dente texture and absorbs salt well.
Can I use a different type of eggplant for this recipe?
While you can use other types of eggplant, Italian aubergine is recommended for its plumpness and flavor, allowing you to use just two instead of four or five.
What’s the best way to roast the eggplants ahead of time?
Slice the Italian eggplants, season with salt, and roast them in the oven until tender; you can store them in the fridge and add them to the pasta when ready to serve.
