Pasta with Eggplant and Tomato Caponata
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Ingredients
- 1 pound tubular pasta
- 1 pint cherry tomatoes
- 1 eggplant
- 1 tablespoon olive oil
Directions
- Preheat oven to 400 degrees. Chop the eggplant into small pieces and spread onto a baking sheet. Add the cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until the tomatoes have popped and the eggplant is tender. Set aside to cool a bit. Meanwhile, boil your pasta according to package instructions. While your pasta boils, add the eggplant and tomato to the bowl of a food processor and puree until combined, but still chunky. Pour over boiled pasta and enjoy!
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cook time60 min.
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prep time10 min.
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yields4 serv.
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