Cherry Tomato Eggplant Pasta

Cherry Tomato Eggplant Pasta

Penne tossed with sautéed eggplant, cherry tomatoes, garlic, and sliced Fresno chile, finished with herbs and Parmesan. Adapted from Paige Adams at Last Ingredient.

Ingredients

• 1 medium eggplant, diced
• 10 oz penne (or rigatoni)
• 2 tsp kosher salt, divided
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 Fresno chile, thinly sliced (use half or a pinch of red pepper flakes if you want less heat)
• 1 pint cherry tomatoes, half left whole and half sliced
• ½ tsp black pepper
• Chopped parsley or basil, for serving
• Shaved Parmesan, for serving

Method

1. Toss the diced eggplant with 1 teaspoon salt in a colander. Let it sit 20 minutes so extra moisture drains, then pat dry.
2. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high. Sauté the eggplant in two batches until browned outside and soft inside, 3–4 minutes per batch. Return all the eggplant to the pan.
4. Add the garlic and chile; cook until fragrant, about 1 minute.
5. Stir in the tomatoes, remaining 1 teaspoon salt, and pepper. Cook until the tomatoes wrinkle and turn juicy, about 3 minutes.
6. Transfer the pasta to the skillet with a slotted spoon so a little pasta water comes along. Toss with the eggplant and tomatoes.
7. Finish with chopped herbs and shaved Parmesan.