Spiced Eggplant and Tomato Pasta

Eggplant shines in this pasta sauce with a spicy-tomato harmony. By roasting the eggplant separate, we ensure that is stays nice and firm, bites of eggplant, and not mushy blobs of something-or-other. Let the oven do the heavy-lifting here, while you throw together the rest of the sauce.

You could make the components ahead (roasting the eggplant, and making the tomato sauce) and then reheat and combine as the pasta cooks. This also makes a great lunch box option.

Perfect for weeknight, but good any time. Even eggplant-haters will appreciate this! I hope you try it!

Spiced Eggplant and Tomato Pasta

Yield: 4 - 5 servings

Ingredients

Spicy Eggplant Sauce

Salt

a drizzle + 2 tablespoons olive oil, divided

1 large eggplant (about 1 ¼ pounds), cut into 1-inch cubes

2 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

½ teaspoon Aleppo pepper or crushed red pepper

1 large tomato, diced to 1/4-inch dice

3 tablespoons tomato paste

1 28-ounce) can whole peeled tomatoes (use your favorite, but San Marzano are very tasty)

1 pound rigatoni pasta, or another large pasta shape

Yogurt Sauce

1 cup plain whole-milk yogurt

1 - 2 cloves garlic, minced

3 tablespoons finely chopped mint

Directions

Heat oven to 375. Line a pan with foil, and lightly grease with olive oil.

Add cubed eggplant in the middle of the pan, sprinkle with a drizzle of oil, and a generous sprinkle of salt. Toss to combine and then shift the cubes down to one layer. Roast 45 - 50 minutes or until softened and golden brown.

Meanwhile, add remaining 2 tablespoons of olive oil to the same pot. Add garlic, cumin, coriander, paprika and Aleppo pepper. Cook to toast the spices, 15 to 30 seconds. Add tomatoes, and sauté until a little juice, about 3 minutes. Add tomato paste and cook, stirring often, until darker in color, about 3 minutes.

Add whole peeled tomatoes (including liquid), 1/2 cup water and 1 teaspoon salt and stir, scraping the bottom of the pot. Using a wooden spoon, crush the tomatoes until the sauce is mostly smooth. Bring to a boil over high heat, then reduce heat and simmer until sauce comes together, about 20 minutes. Add eggplant to the tomato sauce and continue to cook until eggplant is tender and warmed through, another 3 to 5 minutes.

Meanwhile, make yogurt sauce:

Combine yogurt, finely chopped mint, 1 -2 cloves garlic (you decided how garlicky you want this) and 1/2 teaspoon salt. Taste and adjust the seasoning, then chill until ready to serve.

Bring a large pot of salted water to a boil.

Cook the pasta in the salted boiling water until al dente. Drain pasta.

Serve in shallow bowls, pasta topped with eggplant sauce, topped with 1 to 2 tablespoons of the yogurt sauce.

Divide pasta among bowls and top with 1 to 2 tablespoons of the yogurt sauce. Enjoy!