Pasta with Roasted Eggplant, Sun-Dried Tomatoes and Pine Nuts
Rich roasted eggplant and sun-dried tomatoes combine for a flavorful vegetarian pasta.
Ingredients
eggplant (cut into 1 cm cubes)
2 medium
sun-dried tomatoes (drained and sliced, reserve 3 tablespoons of the oil)
75 g (3 oz)
red onion (chopped)
2
garlic (minced)
2 cloves
sun-dried tomato paste (or tomato purée)
2 tbsp
dried pasta
400 g (14 oz)
fresh basil leaves (torn)
2 tbsp
pine nuts (toasted)
50 g (2 oz)
fresh parmesan (optional)
to taste
Instructions
1
Roast the eggplant
Preheat the oven to 200°C (180°C fan). Toss the eggplant cubes with 2 tablespoons of the reserved sun-dried tomato oil (or olive oil), season with salt and black pepper, spread on a baking tray and roast in the oven for 25–30 minutes until golden on the surface.
2
Make the sauce
Heat the remaining sun-dried tomato oil in a frying pan and sauté the onion and garlic for 10 minutes. Add the sun-dried tomatoes, tomato paste and roasted eggplant and cook for another 5 minutes.
3
Combine and serve
Cook the pasta until al dente and drain, then add it to the eggplant pan along with the basil and toss to combine. Divide the mixture among 4 warmed plates, sprinkle with the pine nuts and serve with freshly grated parmesan.
