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Spaghetti With Roasted Eggplant and Cherry Tomatoes Recipe

Spaghetti With Roasted Eggplant and Cherry Tomatoes Recipe

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Spaghetti With Roasted Eggplant and Cherry Tomatoes

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Ingredients:

Serving

1/4 cup extra virgin olive oil
1 onion, chopped
6 garlic cloves, minced
2 (28 oz) cans whole canned tomatoes, drained
1/4-1/2 fresh basil leaf , torn
1 tsp sugar (optional)
salt & freshly ground black pepper
2 small eggplants, stemmed but not peeled
2 -3 garlic cloves, chopped
salt & freshly ground black pepper
extra virgin olive oil
1 lb dried spaghetti (or angel hair pasta-i like to use whole wheat)
2 cups cherry tomatoes, stemmed
1/2 cup freshly grated pecorino cheese, plus extra for serving (or use parmesan)
fresh basil leaf , torn
1 pinch red pepper flakes (or to taste)

Directions:

Make the tomato sauce:.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7-10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and sugar, if using and season with salt and pepper.
Cook until the sauce is reduced and thickened, about 10 minutes.
Preheat the oven to 425 degrees F.
Cut the eggplants crosswise into 1/2 thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle liberally with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
While the eggplants are roasting, bring a large pot of salted water to a boil for pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6-8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl.
Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese, basil and red pepper flakes and another drizzle of oil, and toss gently.
Serve immediately and pass extra cheese at the table. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	681.51 Kcal (2853 kJ)
Calories from fat	164.87 Kcal
		% Daily Value*
Total Fat	18.32g	28%
Cholesterol	5.4mg	2%
Sodium	79.31mg	3%
Potassium	1053.54mg	22%
Total Carbs	112.13g	37%
Sugars	17g	68%
Dietary Fiber	12.34g	49%
Protein	19.98g	40%
Vitamin C	21mg	35%
Iron	3.5mg	20%
Calcium	71.2mg	7%

Amount Per 100 g
Calories	140.13 Kcal (587 kJ)
Calories from fat	33.9 Kcal
		% Daily Value*
Total Fat	3.77g	28%
Cholesterol	1.11mg	2%
Sodium	16.31mg	3%
Potassium	216.62mg	22%
Total Carbs	23.05g	37%
Sugars	3.5g	68%
Dietary Fiber	2.54g	49%
Protein	4.11g	40%
Vitamin C	4.3mg	35%
Iron	0.7mg	20%
Calcium	14.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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