Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta
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.
Total Time
50min
4.7
6 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
2
Globe Eggplants
, diced
•
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
1.
Preheat the oven to 400 degrees F (200 degrees C).
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.
3.
Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.
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.
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.
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.
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.
8.
Serve the pasta with the Ricotta Salata Cheese (2 cups) crumbled over the top.
Nutrition Per Serving
CALORIES
360
FAT
11.6 g
PROTEIN
18.9 g
CARBS
45.3 g
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