Spaghetti with Roasted Eggplant and Tomatoes

I bought some beautiful eggplants yesterday and I was thinking of making eggplant parmigiana but decided against it because I want to make something I haven't done before. Something fresh and simple and I think roasting the eggplant and adding fresh tomatoes and herbs and spices will make it a nice spaghetti topping. See, meatless; cheese-less equals healthy.

Ingredients:
2 eggplants quartered then chopped into small pieces
3 large Roma tomatoes, diced
1 big sweet onion, chopped
4 cloves of garlic, crushed and chopped
2 tsp red pepper flakes
2 splashes of red wine vinegar
olive oil
kosher salt to taste
fresh basil, chopped
fresh flat top parsley, chopped
whole wheat spaghetti, cooked al dente


Procedure:

Drizzle olive oil on diced eggplant, toss


Spread in a sheet pan and roast for 30 minutes or until soft over 400 degrees F. Transfer to a bowl and set aside.


Heat olive oil in a big pan or skillet and saute the onion until translucent.
Add the garlic and red pepper flakes and cook for 30 seconds


Deglaze the pan with red wine vinegar and stir making sure to scrape the bottom of the pan.


Dump the roasted eggplant into the pan with the diced tomato and chopped basil

Bring the mixture to a simmer while cooking the pasta.



So there, my spaghetti and roasted eggplant and tomatoes are ready for our hungry mouths. I can't believe how fast it disappeared. The eggplants are perfectly roasted and the red wine vinegar gave it that fresh and somewhat sweet lift which marries well with the red pepper flakes and fresh basil. It was a wise decision to go simple today. My family enjoyed the lunch immensely.