Early in the summer, I had experimented with a batch of garlic scape pesto only to find myself terribly disappointed.
Today’s pasta sauce was the antithesis of that.
I was home from work by 6pm, and I’m away from the office for the rest of the week. I went to visit the plants in the garden before heading inside, and saw that some of the eggplant my mother planted was ready to be picked. I had three pretty eggplants in my greedy hands, and didn’t know what to do with them. I knew I wanted to roast them in some manner, but not much more than that.
Then, I remembered seeing an eggplant puree recipe in one of my library books. On page 130 of Giada’s Kitchen by Giada De Laurentiis was a recipe for “penne with eggplant puree.” I used the method but didn’t follow the ingredients exactly, and still I was very pleased with the end results.
Roasted Eggplant Puree for Pasta
inspired by Giada De Laurentiis
3 small eggplants, unpeeled, cut into one inch pieces
a large handful of sweet grape tomatoes (from the market… I wish I hadn’t eaten all my tomatoes. I pop ’em like candy if they’re sweet)
2 small onions, quartered (from my CSA)
1 small bell pepper, cut into medium slices (I had a purple one from the CSA)
garlic powder (I’m out of fresh garlic cloves)
red pepper flakes
1/4 cup pine nuts
1/4 cup basil leaves, torn
Heat your oven to 400F, and line a baking sheet with parchment paper. In a separate baking dish or sheet, spread out the pine nuts and set aside.