Pasta with Roasted Eggplant Puree

They said it was going to snow, a lot, and it sure did. With work closed, I ventured out with a shovel to do some damage on the driveway. Two hours later (after one major wipeout resulting in sopping wet boots), the driveway and walk were clear (at least for the time being)… and I wanted food.

I wanted warm, filling, flavorful comfort food. And that’s exactly what this was.

Giada’s Rigatoni Pasta with Roasted Eggplant Puree adapted from Food Network

Ingredients

• 1 large eggplant, cut into cubes
• 1 pint grape tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 pound pasta (I mixed bowties and rotini)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmesan

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl combine eggplant, grape tomatoes, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out on the baking sheet. Roast in the oven for about 35 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain pasta and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to food processor. Add the extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until pasta is saucy. Garnish with more red pepper flakes (if desired) and serve.

Makes 6-8 servings.