Penne with Roasted Eggplants and Tomatoes
I started my Saturday famished. The last of my wisdom teeth was extracted and the only thing I could eat was soup for my last two meals. The Vicodin didn’t quite affect me the way I wanted it to so I was left to fend for myself when I woke up. There were only a couple of eggplants in the fridge and one large tomato, but there were plenty of fresh herbs on the counter. When I have to create a quick meal without using too many ingredients, I usually turn to pasta–there’s always a box of some kind of pasta in the cupboard. I had some leftover pesto in a jar so I decided to add a dollop of that, too, to add some basil-y taste to the dish. I recreated one of my favorite sandwiches, pressed pesto and Gruyere-Parmesan, to match.
2 cups of penne
2 eggplants, cut lengthwise then halved
1 tomato, quartered then halved
1 sprig of rosemary, roughly chopped
1 sprig of sage, roughly chopped
1 tbsp of pesto
1/4 cup of red wine vinegar
1 dried Thai chile, crushed
oil, salt, pepper
1. In a large mixing bowl, toss eggplants and tomatoes with vinegar, olive oil, salt and pepper. Transfer vegetables onto a baking sheet, flesh side up. Roast in the oven for about 15 minutes or until tomatoes are soft and a little burnt on the outside. Remove from oven and set aside to cool a little bit.
2. Meanwhile, cook penne al dente. Drain and transfer to a serving bowl.
3. When ready to serve, add the vegetables with the pasta. Toss with rosemary, sage and pesto. Squirt some lemon juice and sprinkle with chile to taste.
Served with Pressed Pesto and Gruyere-Parmesan Sandwich
Make your own pesto