This was one of the first recipes I ever made when I was first learning how to cook and I’m so happy I rediscovered it.
Is it bad to say that the only reason I’m blogging is because I don’t want to forget about this recipe again? It’s not like I haven’t missed blogging over the last few months…(I didn’t really miss it, sorry), but I am reminded of why I actually started to blog to begin with – to keep track of my tried and trues.
This recipe made me and a few of my girlfriends very happy this past week. I even used low-carb pasta and none of them were the wiser. Dreamfields spaghetti and linguine tastes exactly like regular pasta and I love it. Enjoy! xo
Spaghetti with Roasted Eggplant and Tomatoes
Adapted from Tyler Florence
For the sauce:
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
For the roasted veggies:
3 Japanese eggplants (not peeled)
1 pint cherry tomatoes, stemmed
5 garlic cloves, chopped
For the pasta:
Salt and freshly ground black pepper
1 pound spaghetti (I used a 13 oz. box of Dreamfields spaghetti)
1/2 cup freshly grated parmesan or pecorino, plus extra for serving
Handful fresh basil leaves, sliced thinly
- To make the tomato sauce, heat the oil in a large saucepan/dutch oven over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until they are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Season with salt and pepper and cook on low for at least 15 minutes (I cooked mine for about 45). Keep it simmering on the stove.
- To roast the veggies, heat the oven to 425. Cut the eggplants into 3/4″ chunks and put them in a large bowl. Cut the cherry tomatoes in half and also add them to the bowl, along with the 5 cloves of garlic, salt, pepper, and drizzle generously with olive oil. Toss to coat and arrange the veggies in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. Cook the pasta to al dente and drain.
- Transfer the simmering tomato sauce to a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the roasted eggplant and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.