Alathia (alathia) wrote in vegancooking,

Pasta Aubergine

Pasta Aubergine

Pasta Aubergine

1 med eggplant, trimmed and cut into 1/2 inch cubes
1/4 cup olive oil
1/2 medium onion, chopped
1 tsp packed brown sugar
3 garlic cloves, minced
1/2 tsp italian herb blend (I actually do 1/2 tsp basil and 1/2 tsp oregano)
1/2 tsp kosher salt
pinch of red pepper flakes
2 bay leaves
1/2 cup white wine
1 28 oz can of diced tomatoes in juice
2 tblsp capers, drained

10 ounces rigatoni, or your pasta of choice

-Preheat oven to 400F

-in 13x9 pan, toss eggplant cubes and minced onion with the olive oil
-sprinkle brown sugar on top and give it a good stir to evenly coat the eggplant and onion
-bake for 45 minutes uncovered, stirring once in the middle to prevent burning

-while eggplant is cooking, combine garlic, herbs, salt, red pepper flakes, bay leaves, white wine and diced tomatoes in medium bowl

-after 45 minutes, reduce oven temp to 350F

-add the tomato mixture to the eggplant/onion mixture in the baking dish
-cover tightly in foil, and cook for another 1.5 hours (YES that is 90 minutes additional)
-remove from pan and stir in capers

*Notes: I usually make a double batch, since it takes so long to bake. it doesn't take any extra time to chop more eggplant and onions, and the baking time is the same. Instead of canned tomatoes, I have used plum tomatoes before, usually about 8 of them to a single recipe. I can or freeze the extra sauce, although it's good in the fridge for five days. I also don't usually do capers (my kids don't like them) and put in green olives instead.

Tags: vegetables-eggplant/aubergine
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