Baked Eggplant Pasta

By Sip and Feast · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F and set the racks near the middle.
2. Toss the cubed eggplant with 3/4 cup olive oil, then season with salt and pepper. Spread it on baking trays (likely two) and roast for 20–30 minutes, turning once halfway. It is done when well browned and soft when pierced with a knife.
3. Meanwhile, heat a large saucepan over medium-low heat. Add the extra virgin olive oil and onion and sauté until soft, 5–7 minutes. Add the garlic and sauté 2–3 minutes more until fragrant. Add the red pepper flakes and cook for 30 seconds more.
4. Add the tomato paste and cook for 5 minutes, stirring often. Add the plum tomatoes and bring to a lively simmer.
5. Simmer uncovered on low for at least 15 minutes, stirring often to prevent sticking. Taste and adjust the salt and pepper if needed.
6. Boil the pasta in well-salted water until 2 minutes short of al dente.
7. In a very large bowl, mix the pasta with 3 1/2 cups of sauce, the chopped basil, all the ricotta, the Pecorino Romano and 3/4 of the mozzarella until smooth and creamy. Gently fold in 3/4 of the roasted eggplant.
8. Lower the oven to 375°F. Coat a 9x13-inch baking dish with 1 cup of sauce. Pour in the pasta, then top with the remaining mozzarella and eggplant. Spoon 1/2 cup more sauce over the top.
9. Bake for 25 minutes, until browned on top. For more colour, broil for 1–2 minutes more, watching closely. Rest at least 10–15 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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