Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Globe Eggplants , diced

about 4 to 6 cups

as needed

Olive Oil

1

Onion , peeled, thinly sliced

2 cloves

Garlic , minced

1 handful

Fresh Basil Leaves

1 pinch

Kosher Salt

13 oz

Gemelli Pasta

1 splash

Sherry Vinegar

2 cups

Tomato Sauce

1 pinch

Crushed Red Pepper Flakes

2 cups

Ricotta Salata Cheese , crumbled

to taste

Salt

to taste

Kosher Salt

Cooking Instructions

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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 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 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 Leaves (1 handful) and add to the pan.

Step 8

Serve the pasta with the Ricotta Salata Cheese (2 cups) crumbled over the top.