Penne With Eggplant Puree Recipes

RIGATONI WITH EGGPLANT PUREE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
• pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
• While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
• Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
• Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

PENNE WITH EGGPLANT PUREE RECIPE

Steps:

• Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
• In a large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive oil, salt, pepper and red pepper flakes. Spread the veggies on the baking sheet in an even layer. Roast in the oven until veggies are tender and the eggplant is golden about 35 minutes.
• While the veggies are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the veggies. Roast until golden about 4 minutes, stirring once. Remove from oven and cool.
• Meanwhile cook pasta until al dente. Reserve 1 1/2 cups of the cooking liquid. Transfer pasta to a large bowl.
• Transfer the roasted veggies to a food processor. Add the remaining 3 TBSP olive oil and pulse until the veggies are ppuréed, but not too smooth. It should still be chunky.
• Transfer the puréed veggies to the bowl with the pasta. Add the Parmesan cheese. Stir to combine. Add the reserved cooking liquid 1/2 cup at a time until the pasta is saucy.
• Sprinkle with the pine nuts and serve.

PENNE WITH EGGPLANT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.