Roasted Red Pepper and Eggplant Pasta
- 2 red peppers
- 1 eggplant
- olive oil
- salt and pepper
- 1/2 onion
- 2 garlic cloves
- 1/3 cup white wine (or half white wine vinegar with water)
- 1 pint grape tomatoes
- 1 Tbsp agave, to taste
- 1 lb. box pasta, your choice. (I chose quinoa shells–GF!)
Preheat oven to 450 degrees F.
Roast two red peppers on the top rack. On the bottom rack place a sheet pan with one eggplant cut into ¼ inch slices, brushed with olive oil and salt and pepper. Cook for twenty minutes, turn the eggplant over once in the middle. Check on the red peppers. Remove when charred.
Place red peppers in a paper sack or a glass bowl with a large plate on top.
While peppers and eggplant cook, heat olive oil in a large sautee pan. Add ½ onion, diced and 2 garlic cloves, sliced. Cook until translucent 5-7 minutes. Add 1/3 cup white wine or if you do not cook with wine, in a 1/3 measuring cup fill half with white wine vinegar and the other half with water. Pour into the sautee pan, turn up the heat and let it reduce. When the white wine has almost evaporated, add 1 pint grape tomatoes. Let them cook down for 10-12 minutes.
Dice the cooked eggplant. Set aside.
Remove the charred skin from the roasted red peppers, remove tops, seeds, and ribs. Slice.
Place roasted red peppers and tomato-onion mixture in a food processor. Process. Taste. Add 1 Tbsp. agave or honey and 1 tsp of olive oil. If it tastes too tart, add a little more agave or honey.
Return the sauce to the sautee pan and add the eggplant. Heat. Add pasta with pasta water if necessary.