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!)
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
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!