Recipes / Eggplant

Pasta with Roasted Eggplant and Tomato Sauce

1 medium eggplant
1/2 pound penne, rigatoni, or pasta shells
1 1/2 cups tomato sauce
4 garlic cloves, finely minced
2 tablespoons capers, rinsed and coarsely chopped
Pinch hot red pepper flakes
2 teaspoons dried oregano or 4 tablespoons chopped fresh basil
Salt
Freshly ground pepper

Preheat oven to 450 degrees F. Prick the eggplant in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until the eggplant is tender but not falling apart. When the eggplant is cool enough to handle, peel it and dice the pulp. Place the pulp in a colander to drain away any bitter juices. Discard the skin.

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