Eggplant and Tomato Pasta
Ingredients
- 8 roma tomatoes, halved
- 1/2 eggplant, cubed
- Oil with a high smoke point
- Salt to taste
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 4-6 garlic cloves
- 1 tablespoon sliced basil leaves
- 2 cups rigatoni pasta
Preparation
Toss the eggplant and tomatoes with oil, salt, and rosemary. Roast at 400°F for 17-20 minutes. Remove from oven, let cool, and remove tomato skins.
Cook the rigatoni pasta in heavily salted water.
In a pot over medium heat, cook the garlic in oil until fragrant. Add the tomatoes and mash them together using a potato masher or fork. Add the thyme, oregano, red pepper, black pepper, and eggplant. Mix together and cook for a minute. Add the basil and cooked pasta, mix, and serve.
