Dinner Tonight: Pasta With Roasted Eggplant And Tomato Recipe

• 1 large eggplant, or two smaller Japanese eggplants
• 2 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 pound pasta
• Sherry vinegar
• 1 cup diced tomato
• Pinch of red pepper flakes
• Salt

1. Preheat the oven to 400 degrees. Cut the eggplant in 1/2 inch cubes. Toss them with 1 tablespoon of the olive oil in a large bowl until they are coated. Place them on a roasting pan in a single layer and roast for 25 or until they are soft.
2. Meanwhile, bring a large pot of water to boil. Cook the pasta according to instructions on the box. Drain.
3. Heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and saute until they are starting to color. Add the garlic, cook for 30 seconds, and then deglaze the pan with a splash of Sherry vinegar.
4. Dump the eggplant into the skillet along with the diced tomato, red pepper flakes, and basil. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and sprinkle with the parsley.

eggplant, olive oil, onion, garlic, fresh basil, fresh parsley, pasta, sherry vinegar, tomato, red pepper, salt

Taken from www.seriouseats.com/recipes/2008/09/pasta-with-roasted-eggplant-and-tomato-recipe.html (may not work)