Spicy Eggplant Pasta
Recipe source: Fresh-Pressed Olive Oil Club
- 2 medium eggplants
- Coarse salt (kosher or sea)
- 4 Tbsp extra virgin olive oil., divided
- Freshly ground black pepper
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups chopped plum tomatoes or one 14-oz can crushed tomatoes
- 1 Tbsp chopped fresh oregano, or 1 tsp dried oregano
- 2 tsp crushed red pepper flakes, plus extra for finishing
- 1/4 cup fresh chopped basil, plus extra for finishing
- 1 lb dry linguine or other long pasta
1. Cut the eggplants crosswise into 1-inch-thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so.
2. Preheat the oven to 425 degrees F.
3. Drizzle two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with black pepper. Arrange the eggplant slices in a single layer on the baking sheet and roast them until they're tender and browning, about 20 minutes, turning once with a spatula.
4. While the eggplant roasts, heat the remaining 2 tablespoons of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and saute them until the onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and 1/4 cup of basil. Continue to cook, stirring occasionally, until the sauce has thickened (approximately 10 to 12 minutes). When the eggplant is ready, remove it from the oven, chop it into 1-inch pieces, and add it to the sauce. Continue to simmer the sauce gently over very low heat.
5. Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, return to the pot, and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.
Note: Adapted from food52.com