Roasted Eggplant & Mushroom Pasta w/ Caramelized Onions
Author: Natasha Minocha
1tsp Dried Oregano
400gmsTomato Sauce I used homemade
Handful orBasil Leaves
Feta Cheese for topping
Salt & Pepper to taste
Preheat the oven to 220C. Toss the diced eggplants, mushrooms and whole garlic cloves with 2 Tbsp of olive oil. Spread them out in a single layer on a baking tray. Roast for about 25-30 minutes or until the vegetables are browned and tender.
Put a large pot of water on the stove for the pasta. Cover and let it come to a boil. Add 2 tsp of salt and the pasta. Cook till al dente or just done. Drain the pasta, but do save a cup of the pasta water for later use.
Meanwhile, heat a large pan with the remaining olive oil. Saute onions with the dried oregano, thyme and chilli flakes, till nicely caramelized. This should take about 15 minutes. Add the roasted vegetables, tomato sauce, salt and pepper. Let it simmer for a few minutes. Taste and adjust for seasoning. Combine the drained pasta gently with the sauce. If it seems too thick add some of that pasta water you’d saved.
Sprinkle some torn basil leaves and feta cheese on top and serve immediately.