roasted eggplant pasta

How To Make roasted eggplant pasta

• 1

  Pre-heat oven to 400 degrees. Cut eggplant, pepper, onion, tomatoes in half and place on a baking sheet with garlic cloves. Drizzle with olive oil and season with salt and pepper. Place in oven for 40 minutes.
• 2

  Remove peel from eggplant and bell pepper and place in food processor with onion, tomatoes and garlic. Pulse until smooth.
• 3

  Add cheese and 1/4 cup basil pulsing again until smooth.
• 4

  Cook pasta according to manufacture’s suggestion in salted water. Drain pasta, reserving 1/2 cup water pasta cooked in.
• 5

  Toss pasta with eggplant sauce and a bit of the pasta water if sauce is too thick. Serve topped with chopped basil.
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