It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pasta With Roasted Eggplant And Tomatoes
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- #83858
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 small globe eggplants
1 pound penne, rigatoni or pasta shells
3 cups tomato sauce
6 cloves garlic, finely minced
1/4 cup capers, rinsed and coarsely chopped
4 teaspoons dried oregano
salt, to taste
freshly ground black pepper
1 pinch crushed hot pepper flakes
2 tablespoons extra virgin olive oil (optional)
directions
Preheat the oven to 450 degrees F.
Prick the eggplants in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking until it's tender but not falling apart.
When the eggplant is cool enough to handle, peel and remove the large seed pockets. Dice the pulp and set it in a strainer to eliminate its bitter juices.
Bring a large pot of salted water to a boil. Add the pasta and stir.
While the pasta is cooking, warm the tomato sauce in a large saute pan over medium heat. Add the eggplant and the rest of the ingredients and warm through (For extra richness, stir in 2 tablespoons of extra virgin olive oil). Season with salt, pepper and hot pepper to taste. If the tomatoes are tart, add a pinch of sugar to compensate.
When the pasta is al dente, drain and toss with the sauce. Serve at once.
added by
barbb
nutrition data
Nutritional data has not been calculated yet.
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