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
Units
Scale
- 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