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Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta

13 INGREDIENTS • 8 STEPS • 50MINS

Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta

Recipe
4.7
6 ratings
This dish's deliciousness can be attributed to perfectly ripe eggplant, the freshest tomato sauce, sweet basil, caramelized onions, and above all to a most unsuspecting ingredient: sherry vinegar.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
This dish's deliciousness can be attributed to perfectly ripe eggplant, the freshest tomato sauce, sweet basil, caramelized onions, and above all to a most unsuspecting ingredient: sherry vinegar.
50MINS
Total Time
$1.23
Cost Per Serving
Ingredients
Servings
4
us / metric
Globe Eggplant
2
Globe Eggplants, diced
about 4 to 6 cups
Olive Oil
as needed
Olive Oil
Onion
1
Onion, peeled, thinly sliced
Garlic
2 cloves
Garlic, minced
Fresh Basil Leaf
1 handful
Fresh Basil Leaf
Kosher Salt
1 pinch
Kosher Salt
Gemelli Pasta
13 oz
Gemelli Pasta
Sherry Vinegar
1 splash
Sherry Vinegar
Tomato Sauce
2 cups
Tomato Sauce
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Ricotta Salata Cheese
2 cups
Ricotta Salata Cheese, crumbled
Salt
to taste
Salt
Kosher Salt
to taste
Kosher Salt
Nutrition Per Serving
VIEW ALL
Calories
360
Fat
11.6 g
Protein
18.9 g
Carbs
45.3 g
Love This Recipe?
Add to plan
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Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Cut the Globe Eggplants (2) into cubes about 3/4-inch square, toss them lightly with a bit of Olive Oil (as needed) season with Kosher Salt (to taste), and spread them out in a single layer on a sheet pan.
step 2 Cut the Globe Eggplants (2) into cubes about 3/4-inch square, toss them lightly with a bit of Olive Oil (as needed) season with Kosher Salt (to taste), and spread them out in a single layer on a sheet pan.
step 3
Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.
step 3 Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.
step 4
Put a pot of water on to boil for the Gemelli Pasta (13 oz). Add Kosher Salt (1 pinch). Cook the pasta al dente.
step 5
Meanwhile, heat a large sauté pan with the Olive Oil (as needed) and Onion (1) over medium heat. Season with Salt (to taste) and sauté the onions until just caramelized, about 20-25 minutes. Add the Garlic (2 cloves) and cook for a moment.
step 5 Meanwhile, heat a large sauté pan with the Olive Oil (as needed) and Onion (1) over medium heat. Season with Salt (to taste) and sauté the onions until just caramelized, about 20-25 minutes. Add the Garlic (2 cloves) and cook for a moment.
step 6
Deglaze with Sherry Vinegar (1 splash). Add the eggplant, Tomato Sauce (2 cups), and Crushed Red Pepper Flakes (1 pinch). Heat the sauce to simmering.
step 6 Deglaze with Sherry Vinegar (1 splash). Add the eggplant, Tomato Sauce (2 cups), and Crushed Red Pepper Flakes (1 pinch). Heat the sauce to simmering.
step 7
Drain the pasta, add it to the tomato sauce pan, and toss gently. Chiffonade the Fresh Basil Leaf (1 handful) and add to the pan.
step 7 Drain the pasta, add it to the tomato sauce pan, and toss gently. Chiffonade the Fresh Basil Leaf (1 handful) and add to the pan.
step 8
Serve the pasta with the Ricotta Salata Cheese (2 cups) crumbled over the top.
step 8 Serve the pasta with the Ricotta Salata Cheese (2 cups) crumbled over the top.
Tags
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Lunch
Date Night
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Italian
Vegetables
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