Roasted Eggplant Puttanesca
Ingredients
For the eggplant:
- 1 large eggplant about 1 1/4 pounds
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon dried oregano
- freshly ground black pepper
For the sauce:
- 1 tablespoon avocado oil
- 1 small shallot minced
- 3 cloves garlic minced
- 2 cups tomato sauce or puree I like Mutti Tomato Passata
- 1/4 cup dry white wine
- 3 anchovies minced
- 1 teaspoon capers
- 10 Castelvetrano olives halved
- 10 Kalamata olives halved
To serve:
- 4 cups of cooked linguini or your favorite pasta
- 1/2 cup whole milk mozzarella cheese hard not fresh mozzarella, shredded
- 4 tablespoons Parmigiano Reggiano grated
- fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
For the eggplant:
- Cut eggplant into 1/2 inch cubes and put in a bowl. Add extra virgin olive oil, dried oregano, and black pepper. toss thoroughly to coat, and spread evenly in a single layer over a parchment lined sheet pan. Bake for 15 minutes and mix around a bit to cook evenly, and then bake for an additional 15 minutes. Remove from oven and set aside to cool.
For the sauce:
- Heat avocado oil in a medium sized sauce pot over medium heat. Add shallots and garlic and cook for a few minutes stirring around frequently to prevent burning. Add tomato sauce or puree, wine, anchovies, capers, and olives. Stir thoroughly and continue to heat stirring occasionally for 10 minutes or so.
- Add half of the cooked eggplant cubes to the pot and stir until combined. Taste for seasoning. Between the anchovies, olives and capers, you may not want more salt.
To serve:
- Place 1 cup of linguini in each serving bowl, top with 1/2 cup of sauce, then the shredded mozzarella, then 1/4 of the reserved eggplant cubes, and 1 tablespoon of the Parmigiano Reggiano, and garnish with parsley.