Caramelized Onion Tomato Eggplant Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
1-2 globe eggplants, diced into 3/4-inch cubes (4-6 cups)
02 -
1 onion, thinly sliced (about 2 cups)
03 -
340g (3/4 lb) Gemelli pasta or preferred variety
04 -
2 cups tomato sauce (homemade or quality prepared)
→ Aromatics & Seasonings
05 -
2 cloves garlic, minced or thinly sliced
06 -
Red pepper flakes, to taste
07 -
2 tablespoons sherry vinegar
08 -
Handful fresh basil leaves
09 -
Kosher salt, to taste
10 -
Freshly cracked black pepper, to taste
→ Oils & Garnishes
11 -
4 tablespoons olive oil, divided
12 -
Ricotta salata or Parmigiano Reggiano cheese, for serving
# Instructions:
01 -
Preheat oven to 200°C (400°F). Toss eggplant cubes with 2 tablespoons olive oil and a generous pinch of salt. Spread in a single layer on a sheet pan and roast for 25 minutes until tender and light brown.
02 -
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Cook pasta until al dente according to package instructions. Reserve 60ml (¼ cup) pasta water before draining.
03 -
While pasta cooks, heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add onions with a pinch of salt and cook, stirring occasionally, until caramelized, 20-25 minutes. Reduce heat if onions brown too quickly.
04 -
Add garlic and red pepper flakes to caramelized onions and cook for 30 seconds until fragrant. Deglaze pan with sherry vinegar, scraping up any browned bits. Add tomato sauce and roasted eggplant, then bring to a simmer.
05 -
Add drained pasta to the sauce and toss gently to combine, adding reserved pasta water if needed to loosen the sauce. Fold in torn basil leaves. Serve topped with shaved ricotta salata or Parmigiano Reggiano and additional black pepper.
# Notes:
01 -
For best flavor, caramelize the onions slowly over medium-low heat. The longer they cook, the sweeter they become.
02 -
You can prepare the roasted eggplant a day ahead and refrigerate until needed.