PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT

PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT image

Number Of Ingredients 14

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1 med eggplant, (1 pound),cut into 1/2-inch dice
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
8 plum tomatoes
1 pound cherry tomatoes
6 cloves garlic
2 red bell peppers
2 yellow bell peppers
2 tablespoons red wine vinegar
1/4 teaspoon cayenne pepper
1 pound perciatelli
1 cup fresh basil leaves
1 ounce parmesan cheese, for garnish

Steps:

Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes. Roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves. 2. Meanwhile, place peppers on a baking sheet and put in oven at 4oo degrees and roast till shriveled and charred. (15 to 20 minutes).Transfer to bowl with lid and let set for 20 minutes. Using a paper towel rub charred skin off peppers. Remove and discard stems and seeds. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in a bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar,cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips, set aside. Fill a large stockpot with salted water, bring to a boil. Place pasta in water, boil until pasta is al dente. about 11 minutes. Drain in a colander, transfer to a serving bowl. Pour puree over pasta, toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips, toss. Serve garnished with grated Parmesan cheese.