Roasted Eggplant Summer Pasta

Pasta

Aug 13

Another summer pasta recipe, this time bringing together eggplants and peppers. A light tomato sauce, fresh basil leaves, and of course grated Parmesan to keep Italy closer.

Prepare the tomato sauce

Peel and finely chop the garlic.

Add the garlic and 10 ml of olive oil to a thick-bottomed casserole and let it infuse for about 10 minutes without heat. Add 50 ml of water and a pinch of salt, then bring to a boil. Reduce the heat and simmer gently for about 10 minutes. Add the tomato juice, bring back to a boil, then reduce the heat and simmer until the liquid is reduced by about half. Set aside and keep warm. (You can also prepare the tomato sauce in advance and keep it in the refrigerator.)

Roast the eggplants

Preheat the oven to 215 C with ventilation.

Peel and cut the eggplants into bite-sized cubes. Toss them with olive oil, balsamic vinegar and a pinch of salt.

Spread onto a baking tray lined with baking paper and roast for 20-25 minutes until tender and lightly charred around the edges.

Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions.

Grill the peppers

Preheat a cast-iron grill or skillet.

Grill the peppers for 3-5 minutes on each side, until tender and lightly charred.

Season with salt and transfer them in a covered bowl for about 10 minutes before peeling.

Assemble