Penne With Roasted Eggplant, Chile and Mint

  1. Heat oven to 400 degrees.
  2. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Spread into one layer.
  4. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
  5. Place tomato in large bowl and sprinkle lightly with salt.
  6. Bring large pot of salted water to a boil.
  7. Cook penne to al dente according to package instructions; drain well.
  8. While pasta cooks, heat large skillet over medium-high heat.
  9. Add 2 tablespoons oil.
  10. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes.
  11. Turn off heat and, using slotted spoon, transfer garlic to cutting board.
  12. Let garlic cool for a few minutes, then chop up and add back to the oil.
  13. Pour garlic-chile into bowl with tomatoes.
  14. Add eggplant and capers, and toss well.
  15. Add pasta to bowl with eggplant and tomatoes.
  16. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil.
  17. Toss in herbs and serve warm or at room temperature.

eggplant, extravirgin olive oil, kosher salt, black pepper, tomato, penne, garlic, anchovy, chile flakes, capers, freshly squeezed lemon juice, torn basil, mint, chives

Taken from cooking.nytimes.com/recipes/12862 (may not work)

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