Pasta with Roasted Eggplant and Artichokes

This pasta screams SUMMER! Featuring roasted eggplant, artichokes, fresh basil and tomatoes. Here’s proof that delicious food does not need to be complicated.

Ingredients

4 tbsp extra virgin olive oil

4 cloves of garlic, minced

1 tbsp dried basil

Red pepper flakes, as needed

1/2 cup fresh basil, divided

1 medium eggplant, diced

Salt, to taste

1 lb pasta

4 tbsp tomato paste

1 cup cherry tomatoes, halved

Marinated artichokes in a jar, as needed

Directions

In a non-stick skillet, preferably a cast iron one, heat the oil on medium, add garlic, and sauté until the garlic is browned, about 30 seconds.

Stir in the dried basil, red pepper flakes, stirring constantly.

Add half of the fresh basil leaves, the diced eggplant, season with salt, and cook, stirring occasionally, until the eggplant browns, about 15-20 minutes. Roasting brings out the rich, intense flavor of eggplant, so make sure the cubes of eggplant are somewhat crisp.

Meanwhile, in a large pot, cook the pasta according to package instructions. Reserve a cup of the pasta water and set the pasta aside.

Add the tomato paste to the skillet with eggplant, about 1/2 cup of the reserved pasta water and scrape up the browned bits.

Stir in the cherry tomatoes, increase heat to medium-high and cook for a minute.

Add the pasta, toss to coat them in the sauce. Add more reserved water as needed so the pasta is silky and lightly sauced.

Turn off heat. Stir in the jarred artichokes, then season with salt and some more red pepper flakes, if you like.

Transfer the pasta to a warmed serving bowl, then garnish with the remaining fresh basil.

Notes

You can use any variety of eggplant. Adjust the quantity according to the size of the eggplant you are using.
I really love using my cast iron skillet for pan-roasting the eggplant. They cook evenly, crisp well, in a short amount of time, with minimal oil.