Pasta with Eggplant and Tomato Caponata

By Dolphl1970

Ingredients

• 1 pound(s) of tubular pasta
• 1 pint(s) of cherry tomatoes
• 1 eggplant
• 1 tbsp. of olive oil

Details

Servings 4

Preparation

Step 1

1.Preheat oven to 400 degrees. Chop the eggplant into small pieces and spread onto a baking sheet. Add the cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until the tomatoes have popped and the eggplant is tender. Set aside to cool a bit. Meanwhile, boil your pasta according to package instructions. While your pasta boils, add the eggplant and tomato to the bowl of a food processor and puree until combined, but still chunky. Pour over boiled pasta and enjoy!