Roasted Eggpant and Tomato Pasta

Ingredients

• 1 eggplant

• 3 tablespoons salt

• About 3 tablespoons olive oil

• 2 tablespoons red pepper flakes

• 4 tablespoons unsalted butter

• 1 onion, peeled and tipped & tailed

• 1 28-ounce can crushed San Marzano tomatoes

Preparation

1. Preheat the oven to 400 ºF (205 ºC) and line a baking sheet with tin foil and oil. Cut the eggplant into thick rings and heavily salt both sides of each ring. Place all the rings between two paper towels with something heavy on top like a book. Press them for 15 minutes. Then brush the salt off and lay them on the baking sheet and coat the top in oil. Bake the eggplant for 25 minutes or until they have softened and the top is golden and almost slightly shared.

2. Meanwhile, in a heavy bottomed medium saucepan use 1 tablespoon olive oil to cook the 2 tablespoons red pepper flakes for 1 minute on low. Add the 4 tablespoons butter and 1 whole onion peeled to the pan and cook until the butter is melted. Add the can of tomatoes and stir to ensure everything is combined. Cover the mixture with a splatter guard and cook for 40 minutes stirring every 10 minutes.

3. Remove the eggplant from the oven and let cool. Once they are cool, chop the rings into small chunks. Add the chunks to the tomato sauce and cook for an additional 5 minutes.

4. Serve the sauce hot on top of your pasta of choice with fresh parmesan and basil.

Notes

• Servings: ~ 4 people