Roasted Eggplant Pasta

Roasting vegetables adds so much flavour and I thought that it was only fitting to roast the eggplant since the tomatoes were roasted as well. With the main ingredients decided, I threw in some staples including onions, garlic, green peppers, etc. I decided to go with a Mediterranean flavouring for the sauce and spiced it with some oregano and smoked paprika.

Roasted Eggplant Pasta

ingredients

• 1 eggplant (cut into bite sized pieces)
• 1 handful salt
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion (diced)
• 3 cloves garlic (chopped)
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can diced tomatoes (I used roasted tomatoes)
• 1 green pepper (cut into bite sized pieces)
• 1 teaspoon oregano
• 1 teaspoon paprika
• salt and pepper to taste
• 1/4 cup parsley (chopped)
• 1 pound pasta (gluten free for gluten free)
• 1/4 cup feta (crumbled)

directions

1. Toss the eggplant in the salt and let sit in a colander for 20-30 minutes.
2. Rinse the salt off the eggplant and pat dry.
3. Toss the eggplant in the oil, salt and pepper to coat.
4. Arrange the eggplant in a single layer on a baking sheet.
5. Bake in a preheated 400F/200C oven until tender, about 20-30 minutes.
6. Heat the oil in a pan.
7. Add the onions and saute until tender, about 5-7 minutes.
8. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
9. Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil.
10. Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes.
11. Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done.
12. Stir in the parsley and remove from heat.
13. Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.

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