Fresh Fettuccine with Roasted Eggplant and Tomato
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: New American
Ingredients
Units
Scale
- 2 medium eggplants
- 7 tablespoons extra-virgin olive oil
- 1 medium red onion (chopped)
- 4 cloves garlic (crushed)
- 14 oz tomatoes (i used canned)
- 4 teaspoons fresh oregano
- 1 teaspoons red pepper flakes
- 1/4 cup fresh basil (and to garnish)
- 1 pound fresh fettuccine (can also use pappardelle)
- freshly cracked black pepper
- Parmigiano-Reggiano (for serving)
Instructions
- Cut the eggplants in half top to bottom, Then crosswise into 1/2-inch thick slices.
- Drizzle 3 tablespoons of olive oil over each eggplant and mix to spread the oil. Spead on a baking sheet in a single layer and sprinkle with salt and black pepper and roast at 425 degrees for 20-25 minutes. Mix and turn over at least once about halfway through.
- While the eggplant roasts, add a tablespoon of the olive oil to a large skillet and saute onions for about 4-5 minutes until translucent. Then add garlic and saute another 2 minutes.
- Add the tomatoes, oregano, pepper flakes, and basil. Saute on medium for a minute or two and then decrease to low heat and cook another 15 minutes. Stir at least once or twice.
- Once eggplant is roasted, remove it from the oven, and add to the skillet. Allow the sauce to simmer for 10 minutes so the flavors meld.
- Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until just before al dente. Then drain.
- Add pasta back to the pot and mix in the sauce with heat on low. Allow to sit for a minute, remove from heat and serve.
- Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.