Pasta with Pureed Eggplant Sauce

Name: Pasta with Pureed Eggplant Sauce
Ingredients: 1 medium (1 pound) eggplant, cut into 1-inch cubes; 2 heaped cups (or 12 ounces) diced tomatoes, or cherry or grape tomatoes; 3 cloves garlic, peeled; 6 tablespoons olive oil, divided; 1 teaspoon kosher salt, plus more to taste; Freshly ground black pepper; 1 teaspoon red pepper flakes (adjust to taste); 1 pound dried pasta (a shape that’s good for catching sauce, not spaghetti); 1/4 cup torn fresh mint or basil leaves (optional); 1/2 cup grated parmesan, pecorino, or ricotta salata (optional, skip to keep dish vegan); 1/4 cup toasted pine nuts

fullbellyfarm.com

Pasta with Pureed Eggplant Sauce Ingredients 1 medium (1 pound) eggplant, cut into 1-inch cubes 2 heaped cups (or 12 ounces) diced tomatoes, or cherry or grape

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Ingredients

1 medium (1 pound) eggplant, cut into 1-inch cubes
2 heaped cups (or 12 ounces) diced tomatoes, or cherry or grape tomatoes
3 cloves garlic, peeled
6 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 teaspoon red pepper flakes (adjust to taste)
1 pound dried pasta (a shape that’s good for catching sauce, not spaghetti)
1/4 cup torn fresh mint or basil leaves (optional)
1/2 cup grated parmesan, pecorino, or ricotta salata (optional, skip to keep dish vegan)
1/4 cup toasted pine nuts