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Pasta with Roasted Eggplant and Tomato
6 oz whole wheat pasta
2 cups fairytale or large italian eggplant, raw (large eggplant should be peeled)
4 oz cherry tomatoes (regular tomatoes can also be used)
1/2 cup basil
2 slices prosciutto cotto
1/2 medium sweet onion
1 tbsp sherry vinegar
1 tsp red pepper flakes
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.
Meanwhile, bring a large pot of water to boil. Cook the pasta according to instructions on the box. Drain.
Heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and sauté until they are starting to color. Add the garlic, cook for 30 seconds, and then deglaze the pan with a splash of Sherry vinegar.
Dump the eggplant into the skillet along with the diced tomato, red pepper flakes, prosciutto, and basil. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and pepper to taste.