Roasted Tomato and Eggplant Pasta

  • 2 LB Eggplant, cut into 1/2 cubes

  • ¼ Cup Olive Oil, divided

  • Sea Salt and Freshly Ground Pepper

  • 1 Large Yellow Onion, chopped

  • 1 Cup Chopped Celery

  • 3 TB Tomato Paste

  • 1 (15 OZ) Can Crushed Fire Roasted Tomatoes

  • 6 OZ Green Olives, chopped

  • 12 Cup White Balsamic Vinegar

  • 12 Cup Golden Raisins

  • 14 Cup Capers

  • 3 TB Raw Sugar

  • 2 TB Grated Unsweetened Chocolate

  • 12 Cup Thinly Chiffonade Basil

  • ½ Cup Shredded Parmesan

  • 1 LB Cooked Pasta, Shape and Variety, your Choice

Step One

Set the oven to 400F. Add the eggplant to a sheet pan and toss with 2 TB olive oil, salt and pepper. Slide into the oven and roast for about 25 – 30 minutes or until browned around the edges.

Step Two

Heat the remaining oil in a large skillet over medium-high heat. Add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Add the roasted eggplant. Season with salt and pepper, and let cool to room temperature before serving, garnished with basil and parmesan.

No. 2 : Kitchen Scoop

You may have heard that soufflés are hard to make, fussy and French and not worth the effort. Au contraire, mon ami! Some recipes may be difficult, but not this one. You can watch them puffing up in the oven in just a bit – and even when they deflate as they cool – they are STILL just as yummy, light and savory.

No. 3 : Clever Idea

I like using whole wheat linguine for this recipe, but the “sky is the limit” for your choice of variety and shape. Some of the veggie-based pastas like chickpea or lentil would also be yummy.

No. 4 : Cheers

Tasce d’Almerita Regaleali Bianco 
About $15.00

This pasta is a riff on Caponata, the luscious sweet and sour traditional dip or sauce from Sicily. So of course I’ve chosen a favorite Sicilian wine to accompany it! Open this wine to sip during cooking and bring the bottle to the table to enjoy stone-fruit and white flowers in the aroma and a zingy crisp light grapefruit flavor. Made with 3 indigenous Sicilian white grapes and a little chardonnay, this wine is affordable, aromatic and OH! so delicious.

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