Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant ...

14 Nov 2012

by Scrumptious and Sumptuous in Main Dish, Pasta and Noodles Tags: Eggplant, Main Dish, Pasta, Red Peppers

Of the nearly one thousand digital recipes I?ve accumulated in the past three years?I know, insane?pasta makes up the second largest portion (with dessert first, of course). I know I?ll never be able to test out all those recipes, but I sure love drooling over the collection.

Oddly, although I love pasta, I rarely make it. However, our multiple freezers are overstocked with fish from hubby?s long-range fishing trips and venison and elk from his hunting trips. Hence, for dinner we often eat fish or deer steaks or venison burritos?

But while the hubs was away on a fishing trip a couple weeks ago, I indulged in a delectable pasta dish?that is, after I spent 6 days on my first raw food cleanse that totally made my body happy and boosted my energy. After that healthy retreat for the body, I felt entitled to a comfort fest with pasta.

Plus, I felt justified that this dish uses eggplant and red peppers?good stuff for both the flavor of the dish as well as the nutritional benefits.

This meal calls for roasted red peppers, which you can roast yourself or you can buy pre-roasted peppers from the market. I love the boost the red peppers provide to the recipe.

I rarely use eggplant and was excited to find a use for them. They absorb the pepper and tomato sauce flavors and also add a soft, chewy texture to the forkfuls of pasta you?ll be savoring.

Speaking of absorbing flavors?the pasta, rather than getting cooked in boiling water and drained, is cooked in a tomato and pepper mixture along with some water. Seemed like a lot of liquid to me, but it all got absorbed.

Best of all, much of this dish cooks in one pan.

Okay, I take that back. Best of all is the crunchy panko topping!

This dish is an all around winner: sassy sauce, chewy and crunchy components, gooey and tangy cheese flavors, healthy eggplant addition? Yep, it?s definitely in the winner category and worth a try.

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

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INGREDIENTS

• 2 red bell peppers, roasted and peeled OR 1 (24 oz.) jar roasted red peppers, rinsed, patted dry, and coarsely chopped
• 3/4 cup panko
• 4 tbsp. olive oil, divided
• kosher salt and freshly ground black pepper
• 3 oz. grated parmesan (about 1 1/2 cups), divided
• 1 (28 oz.) can diced tomatoes, drained
• 1 1/2 lbs. eggplant, cut into 1-inch cubes
• 6 cloves garlic, minced
• 1 tsp. minced fresh oregano (or 1/4 tsp. dried oregano)
• 1/4 tsp. red pepper flakes
• 4 cups water
• 12 oz. pasta shapes, such as rotini
• 6 oz. mozzarella, thinly sliced
• 2-3 tbsp. fresh basil, chopped

DIRECTIONS

1. To roast fresh peppers, preheat oven to 450 degrees F. Cut peppers in half lengthwise, remove seeds and membranes, and place cut side down on foil-lined baking sheet. Bake for 20-25 minutes until skins begin to char. Transfer to bowl, cover with foil, and let stand for 10 minutes to cool and loosen the skins. Once cool enough to handle, gently peel the skins form the peppers and discard. Roughly chop. Set aside.
2. Reduce oven temperature to 375 degrees F.
3. In a large skillet, combine the panko, 1 tbsp. olive oil, and season with salt and pepper. Toast the breadcrumbs over medium heat until lightly browned, stirring frequently. Transfer to a bowl and cool slightly. Toss with 1/2 cup of the parmesan. Wipe out the skillet.
4. In a food processor or blender, combine the diced tomatoes and roasted peppers. Pulse briefly until combine and no large chunks remain. Set aside.
5. Line a large plate with a double layer of paper towels. Toss the eggplant lightly with a drizzle of olive oil. Microwave the eggplant, uncovered, for about 10 minutes, tossing halfway through. The eggplant will begin to dry and shrivel. Let cool slightly, then toss with 1 tbsp. of olive oil.
6. Heat 1 tbsp. of olive oil in the now empty large skillet. Add the eggplant and cook until tender and browned, stirring occasionally, about 10 minutes. Return the eggplant to a bowl or plate and set aside.
7. Lower the heat to medium-low and heat the remaining 1 tbsp. oil. Add the garlic, oregano, and red pepper flakes. Saute just until fragrant, 30-60 seconds. Stir in the tomato-pepper mixture and 1 tsp. salt, and increase the heat to medium high. Stir in 3 1/2 cups water and the pasta. Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, about 15-18 minutes.
8. If the pasta seems too thick, stir in the remaining 1/2 cup water. Add in the remaining 1 cup parmesan and the eggplant. Season with salt and pepper to taste. Stir to combine, then top with the sliced mozzarella. Sprinkle the panko mixture over the top. Bake about 10 minutes or until the cheese is bubbling and the topping is well browned (I transferred mine to a casserole dish and baked it in that instead because I wanted to serve it in a pretty dish). Sprinkle with basil and serve.

SOURCE: Annie?s Eats via Pink Parsley via America?s Test Kitchen?s book Pasta Revolution

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