roasted eggplant and tomato pasta

Hey! so a few nights ago i made dinner for my family and we had homegrown eggplant from our backyard so i decided to use it in a pasta with pork meatballs, tomato sauce, roasted eggplant, and penne(use any pasta you want!)

Roasted eggplant: 
1 eggplant-cubed
salt and pepper, ground basil

Preheat oven to 400 and cook eggplant mixed in with all of the spices and a few drizzles of oil on a sheet pan for 10 minutes on both sides

.85 pounds ground pork
1 egg
ground mustard, ground red pepper, ground basil, salt, pepper
1/3 cup breadcrumbs
1/4 cup parm
2 tbs. EVOO

preheat oven to 375...
put all the ingredients in the bowl and combine and mix as less as possible- you dont want to overwork the meat! 
add any more liquids or breadcrumbs if needed- make medium to large sized balls-
put on a greased baking sheet and cook for about 20-25 minutes- be careful- not fully cooked

1/2 sweet onion- diced
2 garlic cloves
salt, pepper, ground basil, ground red pepper,   2 bay leafs
half a large can of whole tomatoes- about 6 and all of the juices in the can
1 small 6 oz. can of tomato paste
1-1/2 cups chicken broth
roasted eggplant cubes

Start by cooking the onions and garlic down in a little oil until they soften. add the tomatoes(halved) and the paste. add the chicken broth and 2 ladlefuls of pasta water- stir in a large deep pan on about medium high- add the spices and eggplant- add meatballs and let cook on simmer for about 10-15 minutes- check meatballs and make sure they are cooked fully- if not let them simmer a little longer or take them out and cook in oven until they are-
add over your favorite pasta! 

        xoxo- cecilia


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