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RECIPE
13 INGREDIENTS8 STEPS50min

Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta

4.6
5 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.
Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta Recipe | SideChef
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.
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/
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Fulfilled by
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/
50min
Total Time
$2.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Globe Eggplants , diced
about 4 to 6 cups
to taste
1
Onion , peeled, thinly sliced
2 cloves
Garlic , minced
1 pinch
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
to taste
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Nutrition Per Serving

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CALORIES
365
FAT
11.6 g
PROTEIN
19.2 g
CARBS
46.5 g

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 (to taste) , 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 (to taste) 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.
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Nutrition Per Serving
Calories
365
% Daily Value*
Fat
11.6 g
15%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
30.6 mg
10%
Carbohydrates
46.5 g
17%
Fiber
6.6 g
24%
Sugars
12.5 g
--
Protein
19.2 g
38%
Sodium
949.6 mg
41%
Vitamin D
--
--
Calcium
214.8 mg
17%
Iron
3.0 mg
17%
Potassium
637.5 mg
14%
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