Roasted Eggplant Tomato Sauce

There's something about Sunday nights that make me want to cook. But it's usually with ingredients we have on hand, since very rarely will I shop for a Sunday dinner.  You know, YOLO!

We had a beautiful heirloom eggplant (btw, do they really exist? they should - this one was a beauty) and I wanted to use him up! So I started fishing around for other goodies to add to the mix, and here's what I came up with:

Ingredients for two servings: 

1 medium eggplant

1C cherry tomatoes 

1/2 onion

3 cloves garlic 

2tbsp olive oil + extra 

1/2 bunch fresh basil

balsamic vinegar 

1/4C walnuts, toasted 

1/4C Parmesan cheese, grated

Salt + pepper + red pepper flakes to taste

Pasta of your choosing 

Directions:

1. Preheat oven to 400

2. Chop eggplant and onion, peel garlic (leave the cloves whole) and place with tomatoes in a large bowl

3. Season with olive oil, salt, pepper and red pepper flakes

4. Place vegetables on cookie sheet, bake for 15 minutes, stir and cook another 15 minutes

5. Bring a pot of water to boil, and cook pasta according to directions 

6. When the vegetables have only 3-4 minutes left in the oven, place the walnuts in an oven-safe pan or dish and toast them (just be mindful so they don't burn)

7. Place roasted vegetables into a food processor with basil, add an extra drop of olive oil for richness

8. Drain pasta, reserving 1C pasta water to add to the sauce prior to serving

9. Place cooked pasta back into pot, add eggplant sauce, stir to combine with a hefty drop (technical, I know) of balsamic vinegar

10. Add pasta water little by little to thin out the sauce to your liking (I used about 1/4C -- we like things extra saucy)

11. Plate pasta and top with Parmesan cheese and toasted walnuts 

This would be a fitting dish for parents trying to "sneak" vegetables into their kids (or wives with picky husbands!) because the vegetables really do dissolve right into this tasty sauce.  I'm not sure how I feel about sneaking vegetables - they're so delicious! - but if it's you're thing (not judgement!) try this recipe on your little (or big) ones. 

What you'll need:

The crown jewel of the farm (one of them!):

Roasted vegetables:

Into the food processor:

Finished product:

Her good side:

What's your favorite pasta garnish?

Hope you enjoy...

xx,

The Future Mrs. Wolf