Roasted Tomato And Eggplant Pasta Recipes

ROASTED EGGPLANT AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
• Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
• Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
• Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
• Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
• Serve pasta drizzled with a little more oil and the herbs.

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES

Steps:

• First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
• Preheat the oven to 425 degrees F.
• Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices 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. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants 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.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

EASY WHOLE WHEAT PASTA WITH ROASTED EGGPLANT AND TOMATOES

Steps:

• Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
• Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
• Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour puree over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.

ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON

Steps:

• heat oven to 400º.
• On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
• salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
• put the tomatoes on the tray as well, salt and pepper them too.
• Drizzle more oil lightly over the veggies.
• Put in oven for approximately 40 minutes.
• turn the eggplant over and stir tomatoes halfway through.
• You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
• Remove from oven and set to side.
• 10 minutes before removing vegetables from oven, boil water to cook your pasta.
• Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
• add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
• Drain the pasta, reserving about 1 cup of pasta water.
• Cut the eggplant into strips.
• Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
• remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
• Enjoy!
• If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
• Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

ROASTED TOMATO AND EGGPLANT PASTA

Steps:

• Preheat oven to 200C / 400°F.
• Salt the eggplant and let it sit for 30 minutes or until beaded with water, rinse and pat dry.
• Place the tomatoes and eggplant on a baking tray (I had to use two), making sure they're not overlapping. Drizzle with olive oil and season with salt and pepper.
• Roast for about 30 minutes or until the vegetables are shrivelled and bubbling.
• In the meantime, boil the water and add the pasta.
• When the pasta is nearly done, grill the prosciutto until just crispy and remove.
• When done, drain the pasta into a colander, then fry the garlic in the same pot in some olive oil, until the colour has just barely changed, or until you can smell it!
• Remove from the heat, add the pasta back into the pot and mix it all well.
• Shred the prosciutto into the pot, then add the tomato and eggplant and combine well.