Eggplant Pasta

This version of eggplant pasta has a lovely fresh flavor. You will learn to love eggplant, if you make this dish!

Serves 3-4.

Ingredients:

Eggplant:

• 1 large globe eggplant
• 3 Tbsp olive oil
• 1 tsp salt

Tomato Sauce:

• 1 (15-ounce) can whole tomatoes with juice
• 2 Tbsp extra-virgin olive oil
• 3 garlic cloves, peeled and slivered
• 1 (6 oz) can tomato paste
• 2 c water
• pinch crushed red pepper flakes
• 1/2 tsp kosher salt
• 1 small sprig fresh basil or 1/4 tsp dried oregano

Directions:

Eggplant:

1. Cut eggplant (with skin) in 1/3 inch-thick, crosswise slices.
2. Working in one or two batches, spread some of the oil on a griddle or heavy skillet over medium low heat. Add eggplant slices and cook about 2-3 minutes on each side, adding oil as needed. Eggplant should become browned and tender.
3. Remove eggplant to a holding dish. When cool enough to handle, cut slices in quarters and set aside.

Tomato Sauce:

1. Pour tomatoes with juice into a large bowl and crush with your hands.
2. In a large skillet over medium heat, warm the oil. Add garlic and sauté 1 minute.
3. Add tomatoes, tomato paste, water, red pepper flakes, basil and salt. Stir.
4. Simmer sauce until thickened and oil on surface is rust colored, about 15 minutes. Discard basil. Stir in eggplant and heat briefly.
5. Cook 8-12 ounces of dry pasta to the al dente stage. Pour eggplant sauce on top and add a sprinkling of grated Parmesan or Romano cheese if desired.