Last week, I went to the closing night party of an art exhibit and was greeted with a tableful of fresh late-summer vegetables, grown in a local church garden. My eyes landed on a beautiful little eggplant, and I immediately knew that I wanted to roast her. This is what I came up with and it was delicious! I used a kamut-quinoa pasta, since I don't like to eat too much wheat, but feel free to use whatever kind floats your boat.
Pasta with Roasted Eggplant, Tomatoes, and Mushrooms with Red Wine
4-6 servings
1 small eggplant (about 1/2 lb)
1 pint heirloom cherry tomatoes
1 medium red onion, large dice
2 tablespoons extra virgin olive oil, divided
16 oz white button mushrooms
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
1 pound spiral pasta (I used Eden brand kamut and quinoa twists)
1/4 cup tomato paste
1/4 cup red wine (I love cooking with a good Rioja)
1/4 cup balsamic vinegar
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
Parmigiano Reggiano, or another hard cheese like Pecorino Romano or Manchego
Preheat the oven to 450 degrees F. Toss the eggplant, tomatoes, and red onion with 1 tablespoon of the oil. Season with a large pinch of sea salt and a few grinds of black pepper. Roast for 20 minutes, stirring at the 10 minute mark. Remove from oven and set aside.
Meanwhile, boil the pasta according to package directions until al dente. Drain well reserving pasta water.
Heat the remaining tablespoon olive oil in a skillet with high sides over medium to medium-high heat. Add the mushrooms and cook, stirring once in a while, until they have released all their liquid and they have begun to brown a little, about 10 minutes. Add the garlic and cook for 30 seconds. Add tomato paste and mix into the mushrooms, “toasting” it until it deepens in color, about 1 minute. Add the red wine, and balsamic vinegar to the skillet to deglaze. Using a wooden spoon scrape any fond that has formed on the bottom of the pan. Add basil, oregano, tarragon, and red pepper flakes, and a large pinch of salt. Stir to combine. Add the roasted vegetables to the skillet and simmer to combine the flavors, about 5 minutes, adding about 1/4 pasta water to thin followed by cooked pasta. Toss until well coated, adding more pasta water if needed. Garnish with a sprinkling of finely grated parmigiano reggiano if desired.
Preheat the oven to 450 degrees F. Toss the eggplant, tomatoes, and red onion with 1 tablespoon of the oil. Season with a large pinch of sea salt and a few grinds of black pepper. Roast for 20 minutes, stirring at the 10 minute mark. Remove from oven and set aside.
