I took the inspiration for this recipe from this post. It looked like the perfect dish for dinner tonight, and one that I could easily adapt and expand on, too. I didn’t have any mint leaves handy, so I used fresh basil instead. I subbed the parmesan cheese with soy parmesan, of course. And I added some grilled chicken. All in all, a five-star pasta dish. Enjoy!
Spicy roasted eggplant penne
1 eggplant, unpeeled, cut into 1″ cubes
1 1/2 pints grape tomatoes
6 garlic cloves
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon red pepper flakes, or more to taste
1 pound penne pasta
1/4 cup torn fresh basil leaves
2 tablespoons extra virgin olive oil
2 boneless, grilled chicken breasts, sliced into bite-sized pieces
1/4 cup toasted pine nuts1/2 cup grated soy parmesan cheese
Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil. In a large bowl, combine the eggplant, tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables on the prepared baking sheet in an even layer. Roast in oven until the vegetables are tender and eggplant is golden, about 35 minutes.
Meanwhile, bring a large pot of salted water to boil over high heat. Add the pasta and cook until al dente. Drain, reserving 1 1/2 cups of pasta water. Return pasta to pot.
Transfer the roasted vegetables to a food processor. Add the torn basil leaves and the olive oil. Pulse until the vegetables are pureed, but still somewhat chunky. Season to taste, as needed.
Transfer the vegetables and the chicken to the pot with the pasta, and heat gently to make sure everything is warmed through. Add the pasta cooking liquid as needed to thin the sauce. Serve with the toasted pine nuts and soy parmesan sprinkled on top. Makes 4-5 servings.
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