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Categories:
extra-virgin olive oil red onion garlic tomato paste red pepper eggplant kalamata olives capers salt Pasta Romano flat leaf parsley
Viewed: 32 - Published at: 7 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1 small red onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon tomato paste
- 1/4 to 1/2 teaspoon dried red pepper flakes
- 1 eggplant (2 pounds), peeled and chopped into 1-inch pieces
- 1/2 cup dry vermouth
- 1/2 cup kalamata olives, chopped
- 1/4 cup capers, rinsed and drained
- Salt
- 8 ounces campanelle pasta
- 1/2 cup grated Pecorino Romano
- Chopped fresh flat-leaf parsley, for serving
Method
- Heat the oil in a large heavy skillet over moderate heat.
- Add the onion and garlic and cook, stirring occasionally to keep the garlic from sticking, until softened, about 5 minutes.
- Push the vegetables to one side of the skillet and add the tomato paste to the center.
- Cook, stirring, until a shade darker, 1 to 2 minutes.
- Add the red pepper flakes, then stir everything together and cook for 1 minute.
- Add the eggplant, stirring to coat with the onions and oil.
- Stir in the vermouth, then reduce the heat to moderately low, cover and cook, stirring occasionally, until eggplant is tender, about 30 minutes.
- Stir in the olives and capers and season to taste with salt.
- Keep warm, covered, over very low heat (the sauce will be thick and chunky).
- Meanwhile, cook the pasta in a large pot of well-salted boiling water until just al dente.
- Drain in a colander, reserving 1 cup of the pasta cooking water.
- Stir the pasta into the eggplant sauce, along with some of the reserved cooking water and the Pecorino.
- Season to taste with salt and pepper.
