We don’t eat a lot of eggplant usually. I like eggplant – when I order it out, but it always somehow falls flat when I cook it at home. Maybe it’s like tofu and requires a secret club to know how to prepare it? Is it just me? So, I see recipes including eggplant that look delicious, but I hardly ever work up the courage to try them. Well, not this time! This is actually the second time I’ve made this recipe – it’s that good!
I think the secret for this recipe is letting the eggplant sit. The first time I made it, I didn’t have the full 40 minutes to allow it to sit. It was still good, but this time was even better! (I also omitted the olives and the capers. We’re a little selective on olives in our family. I don’t have anything against capers – I just forgot them!)
Eggplant Pomodoro With Angel Hair Pasta
- 1 medium eggplant, (about 1 pound or 5 cups), cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 shallots, quartered
- 1 pint grape tomatoes, halved
- 1/2 cup white wine
- 1/4 cup fresh lemon juice (1 lemon)
- 1 tablespoon unsalted butter
- 1/2 teaspoon freshly ground pepper
- 8 ounces angel hair pasta (sub quinoa pasta for gluten free)
- 1/4 cup chiffonade basil
- Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes
- Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and shallots and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Add wine, lemon juice, tomatoes, olives, and capers. Cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- Remove from heat, add butter and stir till it’s melted.
- Bring 4 quarts of water to a boil in a large pot
- Cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
- Drain and divide the pasta among 4 bowls. Spoon the sauce over the pasta and sprinkle basil on top.
Munchkin was such a fan of this dish, too. He had 3 servings of eggplant to go with his pasta.
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