Monday, October 17, 2011

Roasted Eggplant and Tomato Pasta (Secret Recipe Club)

SRC time again, already! Having something to do every month really makes me realise how little I post on my blog. This month I was assigned to Ethan's blog, Food in My Hands. I spent the better part of the month trying to decide what to make, everything looks so good. First it was Maple Swirl Bread, then White Chocolate and Cranberry Cookies, then Veggie Meatballs with Roasted Red Pepper Sauce... in the end, though, I settled on roast eggplant and tomato pasta. Because I love me some pasta, and I was keen to try roast eggplant. I made this for dinner at the Friendzone, so instead of adding sausages (because Levi is a vegetarian and veggie sausages are expensive!) I substituted them for mushrooms, and I think it worked out delightfully. I also substituted fresh tomato for tinned diced tomato, thats just because I am lazy. Also tomatoes are expensive at the moment, who knew?

As always, the Secret Recipe Club website is looking delightful and you should head over there.



ROASTED EGGPLANT AND TOMATO PASTA
Serves 4
Time commitment: 40 minutes roasting, 20 minutes actual work
Recipe from Food In My Hands
Cost: $1.82 per serve. 


500g pasta (I used elbow pasta, but I'm sure anything would work)
1 large eggplant
6 mushrooms
400g can diced tomato
Olive oil

1. Preheat oven to 180C. Cube the eggplant and put it in a roasting dish with a generous amount of olive oil. Cook for about 40 minutes or until roasted, flipping halfway to make sure its all even. Well, as even as it will get. Fun fact: Smaller cubes that have lots of olive oil go really crispy and are fun to eat straight out of the oven.

2. Slice mushrooms and fry in a little olive oil until browned. Turn heat to medium-low, add diced tomatoes, and heat. Add eggplant and let the sauce thicken.

3. At this point, you can cook the pasta and serve it, or refrigerate the sauce for later. I haven't tried freezing it yet, I'm not sure about how it would go with the texture of the eggplant, but I made mine before uni and threw it in the fridge until dinner and it turned out fine!


10 comments:

amanda @ fake ginger said...

I've never been a huge eggplant fan but I think I could handle it in this. It looks delicious and so simple!

Miz Helen said...

This is an awesome Pasta dish, it looks delicious! Thanks for sharing and it is fun cooking with you in the SRC!
Miz Helen
Southwest Chicken and Potato Soup

Heather Lynne said...

This looks so easy and delicious-just what I look for in pasta dishes!

Kristen said...

I could easily eat the whole bowl of that pasta dish. It sounds delicious and good for you, too.

Trisha said...

I remember my dad had once whipped up a roasted eggplant salad - that was many many moons ago. But I loved it and can only imagine how yummy this turned out!

Melanie said...

I love eggplant and mushrooms, but have never tried them this way before. It looks tasty!

Lisa~~ said...

Easy, delicious and we adore eggplant and mushrooms. This is going on my need to make list.

If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

Lisa~~
Cook Lisa Cook

Amy said...

Yum! Looks great! Fun to participate in SRC with you!

Tina @ MOMS CRAZY COOKING said...

Pasta is my weakness! :-)

Thanks for being a part of the SRC, Group B, I love being your host (new assignments coming soon)! My recipe was for Frozen Breakfast Burritos. Check it out if you haven't had the chance already, I know I am a few days behind (sorry!)

http://momscrazycooking.blogspot.com/2011/10/frozen-breakfast-burritos-secret-recipe.html

Sara said...

This looks fantastic - easy and delicious! What a great dinner idea. :)