Just in from the summer fields, and nestled in their rustic farm bins, were tiny purple and white eggplants, harvested just before they fully ripen – because that’s when they taste the best. Cherry tomatoes in golden yellow and burnt orange, tight bulbs of fresh garlic, and onions still dusty with earth. With these goodies in tow, White Wine Pasta with Caramelized Onions, Roasted Eggplant and Blistered Tomatoes will hold a welcomed place on tonight’s table.
An incredibly simple meal to prepare and a nice variation when considering a pasta an eggplant recipe. The eggplant and tomatoes take care of themselves while roasting to perfection, the onions need only a little attention here and there as they caramelize – taking care so they don’t burn, garlic and crushed red pepper add fragrance and flavor, and a generous pour of white wine deglazes the pan to create a silky and robust essence.
Everything is tossed together in a hot skillet, garnished with freshly snipped basil and cheese, and brought to the table family-style.
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Ingredients
- 1 lb eggplant, peeled and cubed
- 1 lb cherry tomatoes
- olive oil
- Kosher salt
- 1 lb pasta
- pinch red pepper flakes
- 1 medium onion, sliced 1/4-in (0.64-cm) thick
- 2 plump garlic cloves, finely grated
- 1 ½ cups dry white wine recommended: Sauvignon Blanc
- Burrata cheese, room temperature
- Extra Virgin olive oil, for drizzling
- Handful fresh basil, slivered or lightly torn
Instructions
- Preheat oven to 425 F (218 C).
- Arrange the eggplant and tomatoes on a baking sheet. Drizzle with 3 tablespoons (45 ml) of olive oil and massage evenly. Transfer the baking sheet to the preheated oven and roast for 25-30 minutes, or until the eggplant is golden brown and the tomatoes have begun to blister. Remove from the oven and set aside. Once cooled, decide if you want to leave the skins on or off the tomatoes.
- In the meantime, add 1/4 cup (60 ml) olive oil to a large skillet over medium-high heat. Add a pinch of red pepper flakes to the oil, allowing them to sit undisturbed and toast for 1 minute.
- Add the onions and season lightly with salt. Cook, stirring the onions often, until they are deeply caramelized, about 20 minutes – lowering the heat if necessary to prevent burning. Add the garlic and stir until fragrant, about 30 seconds. Turn off the heat and add the white wine. Stir to mix well and return to a full boil, continue to boil for about 2 minutes, while deglazing the bottom of the pan and scraping up and stirring in any flavorful brown bits that might have accumulated at the bottom.
- Meanwhile, bring a large pot of water to a boil. Generously season with salt and add the pasta. Cook until 1-minute shy of al dente, tender yet firm to the bite. Reserve 1 cup (240 ml) of pasta water before draining, drain well.
- Add the pasta, eggplant and tomatoes, and about 1/4 cup of pasta water to the hot skillet. Toss well, being sure to lift and scoop from the bottom to finish cooking the pasta and to absorb some of the excess liquid, noting that the pasta will continue to absorb as it sits. Keep the unused pasta water on hand to loosen the pasta, if necessary.
- Serve family style by bringing the skillet straight to the table or scoop into individual shallow bowls. Garnish with fresh basil, burrata cheese, and a drizzle of extra virgin olive oil.
Notes
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