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Ann Kaufman
Course Main


  • 1 small onion
  • 2 cloves of garlic
  • ½ bunch fresh basil
  • 2 eggplants or 4 smaller baby eggplants
  • 4-6 tablespoons olive oil
  • 1 14.5 ounce 400g can of tomatoes
  • 1 pound of gluten free penne pasta I recommend Garafalo
  • creme fraiche for serving.


  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius/180 degrees fan). Wash and chop the eggplants into ½-inch cubes. Line a large baking sheet with tinfoil.
  • Put the chopped eggplant in a large mixing bowl and drizzle over olive oil to coat the eggplant (the eggplant will absorb a good amount of oil, but that's okay -- just make sure you've covered it as well as possible). 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 of oil in a saute pan over medium-low heat. Add the onion and cover, stirring occasionally, until the onion is soft and translucent. Add the garlic and saute 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 tomatoes to the onion and garlic mixture in the saute 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 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 pasta cooking water to thin the sauce a bit.
  • Divide the pasta between plates and serve with the basil ribbons and a spoonful of creme fraiche.