Eggplant Sauce for Pasta

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By: Andrew Chase

To let the wonderful flavour of firm, fresh-picked eggplants shine, use them in a simple sauce like this one, which is good with any pasta that isn't too thin, such as penne or rigatoni.

Ingredients

2 firm eggplants (each about 12 oz/375 g)

1/3 cup (75 mL) olive oil

1-1/4 tsp (6 mL) salt

1/2 tsp (2 mL) pepper

1 lb (500 g) pasta

3 cloves garlic, minced

3 anchovy fillets, chopped (optional)

1/2 tsp (2 mL) hot pepper flakes

3/4 cups (175 mL) finely chopped parsley

2 tbsp (30 mL) dry white wine or dry white vermouth, or pasta-cooking water mixed with 1 tsp/5 mL lemon juice

1/2 cup (125 mL) grated Romano or other Pecorino cheese

Preparation

Peel eggplants, then cut into 3/4-inch/2 cm cubes; in large bowl, toss together with half of the oil, 3/4 tsp/4 mL of the salt, and pepper. Spread on lightly oiled rimmed baking sheet; roast in 450F/230C oven, stirring twice, until golden brown, about 25 minutes.

In large pot of boiling salted water, cook pasta until al dente, according to package instructions; reserving 1/2 cup/125 mL of the cooking liquid, drain.

Meanwhile, in large skillet, heat remaining oil over medium heat; add garlic, anchovies (if using), hot pepper flakes, 1/2 cup/125 mL of the parsley, and remaining salt. Fry, stirring, until garlic is fragrant but not colouring, about 2 minutes.

Add eggplant and wine; cook, stirring often, until eggplant is softened but not falling apart, 4 to 5 minutes. Add pasta, Romano cheese, remaining parsley and reserved cooking liquid; toss to thoroughly mix.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	459
Protein	13 g
Fat (total)	16 g
Sat. Fat	3 g
Carbohydrate	65 g
Fibre	6 g
Cholesterol	9 mg
Sodium	820 mg
Calcium	12 % RDI
Iron	26 % RDI
Vitamin A	8 % RDI
Vitamin C	17 % RDI
Folate	80 % RDI

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7 farm fresh recipes

Source

Homemakers Magazine: September 2008

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