Pasta with Eggplant Puree

From the Kitchen of Kaly adapted from Smitten Kitchen


    • 1 eggplant cut into 1’’ cubes
    • 1 pint cherry tomatoes
    • 5 cloves garlic
    • 3 T olive oil
    • 1 t salt and pepper
    • 1 jalapeno or chillipeno pepper
    • 3 T olive oil
    • 1/4 C roasted sunflower seeds
    • 1 lb penne pasta
    • 1/2 C grated parmesan
    • 2 T balsamic vinegar


Preheat oven to 400°. On a rimmed baking sheet add chopped eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and diced hot pepper. Roast in the oven until golden brown and tender ~ 35 minutes.
Add sunflower seeds to small dish and roast in the oven until golden ~ 5 minutes. Remove and reserve.
Boil and cook pasta. Drain and reserve 2C of the cooking liquid.
Transfer the roasted vegetables to a food processor, add the oil, vinegar, and 1 1/2 C reserved cooking liquid. Combine until smooth. Serve and sprinkle with cheese and nuts.

We hope you enjoyed this recipe!

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