Roasted Eggplant Pasta Alla Norma

[Sincerely-Food-Chef]

Ingredients

• 2 (14.5 oz) cans diced tomatoes
• 2 eggplants
• 1 small pkg fresh basil
• 6 cloves garlic
• 12 oz linguine pasta
• 1 oz Parmesan cheese
• 1 medium yellow onion
• black pepper
• brown sugar
• crushed red pepper
• extra virgin olive oil
• Italian seasoning
• oregano, dried
• salt
• white wine vinegar

Instructions

1. Preheat oven to 425°F.
2. Wash and large dice eggplant. Transfer to a sheet pan. Drizzle with oil and season with oregano, salt, and pepper; toss to coat.
   • 2 eggplant
   • 4 tbsp extra virgin olive oil
   • 1 tsp oregano
   • ½ tsp salt
   • ¼ tsp black pepper
3. Place in the oven and, stirring halfway though, bake until softened and browned, about 20 minutes.
4. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • about 14 cups water
   • 2 tbsp salt
   • 12 oz (1 quarter coin = 2 oz) linguine pasta
5. Heat a sauté pan over medium heat.
6. Peel and mince onion and garlic.
   • 1 medium yellow onion
   • 6 cloves garlic
7. Coat bottom of pan with oil. Add onion and, stirring frequently, cook until softened, 4-5 minutes.
   • about 2 tbsp extra virgin olive oil
8. Wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
   • 1 small pkg fresh basil
9. Add garlic and pepper to pan. Stir until fragrant, 15-30 seconds.
   • ½ tsp crushed red pepper
10. Add tomatoes, vinegar, sugar, spices, and ½ of the basil (save the rest for garnishing). Cook for 4-6 minutes.
    • 2 (14.5 oz) cans diced tomatoes
    • 1 tsp white wine vinegar
    • ⅛ tsp brown sugar
    • 1 tsp Italian seasoning
    • ½ tsp salt
11. Shave or grate ¼ cup of Parmesan.
    • 1 oz Parmesan cheese
12. Drain pasta and add to pan with tomatoes. Add eggplant and toss to combine.
13. To serve, place pasta in a shallow bowl or on a plate. Garnish with remaining basil and sprinkle with Parmesan. Enjoy!