Health knowledge made personal
 Makes 6 servings Ingredients1 lb eggplant, stems removed2 pints cherry tomatoes3 tbsp tomato pasteSalt and pepper to tasteOlive oil for drizzling5 cloves garlic1 tsp crushed red pepper (more or less to taste)1 cup basil, roughly chopped (finely chopped if you will not be using a food processor)1 tsp red wine vinegar1 lb whole wheat pasta such as rotini, penne- anything that can hold onto sauce well*Save about 1 cup of pasta water on the side after cooking the pasta Preheat oven to 400°. Prick eggplant all over with a fork, and place on one side of a baking dish. Slice cherry tomatoes in half and place on other side of the baking dish. Stir tomato paste in with the cherry tomatoes. Drizzle everything with olive oil, salt, and pepper. Bake for 45 min. Place garlic and crushed red pepper in a piece of aluminum foil and place in the oven during the last 15 min of baking. Remove eggplant, tomatoes, garlic, and red pepper from the oven and place in food processor. Add basil and red wine vinegar, and process until smooth. (If you don't have a food processor, simply mash up all the ingredients- except basil- together with a fork. Stir in finely chopped basil to this mash-up. Overall, your sauce will be chunkier, but that's fine!)Meanwhile, prepare your pasta according to package instructions. Make sure to save 1 cup of the pasta water on the side. Stir the eggplant-tomato sauce in with the pasta, and use the pasta water to thin the sauce out if needed. Adjust salt and pepper, and serve. |
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