Penne with Eggplant Purée

Name: Penne with Eggplant Purée
Yield: 4 to 6 servings
Ingredients: 1 medium eggplant, unpeeled, cut into 1-inch cubes; 1 pint cherry tomatoes; 3 garlic cloves, whole; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon red pepper flakes; 1/4 cup pine nuts; 1 pound penne pasta; 1/4 cup torn fresh mint leaves; 3 tablespoons extra-virgin olive oil; 1/2 cup freshly grated Parmesan cheese

December 9, 2011

Roasting brings out the best flavors in fall vegetables, and it’s a super-easy way to cook them, as well: just cut them into cubes and let the oven do the rest. Once puréed they become a warm, mellow sauce that collects in the tubular pasta, so that when you bite one the flavors explode in your mouth.

Recipe notes

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