Pasta with Roasted Eggplant and Tomato Sauce
1 md Eggplant 1/2 lb Penne, rigatoni or pasta -shells 1 1/2 c Tomato sauce 4 Garlic cloves -- finely minced 2 tb Capers -- rinsed and coarsely -chopped pn Hot red pepper flakes 2 t...
Ingredients
- 1medium eggplant
- 1/2lbpenne, rigatoni or pasta
- 4garlic cloves -- finely minced
- 2tbsp capers -- rinsed and coarsely
Directions
- 1
1 md Eggplant 1/2 lb Penne, rigatoni or pasta -shells 1 1/2 c Tomato sauce 4 Garlic cloves -- finely minced 2 tb Capers -- rinsed and coarse
- 2
Prick the eggplant in a few places with a knife
- 3
Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until the eggplant is tender but not falling
- 4
When the eggplant is cool enough to handle, peel it and dice the pulp
- 5
Place the pulp in a colander to drain away any bitter juices
- 6
Discard the skin
- 7
Bring a largepot of salted water to a boil
- 8
Drop in the pasta and stir the eggplant and the rest of the ingredients and warm through