Pasta with Roasted Eggplant and Garlic

Instructions

1. Step 1

   Heat the oven to 220°C. Place a rimmed baking sheet in the oven while it heats.

   Cookware: oven, rimmed baking sheet

2. Step 2

   In a mixing bowl, toss the eggplant with 2 tbsp (30 ml) olive oil, ⅝ tsp (4 gr) salt, and 1 gr black pepper. Spread it in one layer on the hot baking sheet.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Eggplant, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: mixing bowl, rimmed baking sheet

3. Step 3

   Place the garlic on foil, drizzle with 2 tsp (10 ml) olive oil, and seal into a packet. Set it beside the eggplant and roast both until the eggplant is browned and the garlic is soft, turning the eggplant once halfway through.

   Timer: 30 min (fixed)

   Ingredients used: 24.0 gr Garlic, 10.0 ml Olive Oil

   Cookware: aluminum foil, oven, rimmed baking sheet

4. Step 4

   Let the garlic cool briefly, then squeeze it from its skins and mash it into a paste.

   Cookware: Chef Knife, cutting board

5. Step 5

   Heat the remaining 1 ¼ tbsp (20 ml) olive oil in a large skillet over medium heat. Add the red pepper flakes, tomato, and ⅜ tsp (2 gr) salt, then simmer until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 2.0 gr Salt, 400.0 gr Tomato, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

6. Step 6

   Bring the water to a boil in a large pot and add the remaining 1 tsp (6 gr) salt.

   Ingredients used: 6.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

7. Step 7

   Add the pasta and cook until just tender according to its package directions. Reserve about 120 ml cooking water, then drain.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: colander, large pot

8. Step 8

   Stir the roasted garlic paste and roasted eggplant into the tomato sauce over medium heat.

   Timer: 2 min (fixed)

   Cookware: large skillet, wooden spoon

9. Step 9

   Add the drained pasta, basil, Parmesan, and remaining 1 gr black pepper. Toss over low heat, adding reserved cooking water gradually if needed, until the sauce coats the pasta.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Fresh Basil, 50.0 gr Parmesan Cheese

   Cookware: large skillet, wooden spoon