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Ingredients

  • 4 servings, Epicurean Kelly's Pasta - cooked al dente (pasta water reserved)
  • 1 medium, eggplant - peeled and cut into 1" cubes
  • 5 cloves, garlic - peeled and chopped
  • 1 large, onion - sliced fine
  • 2 tablespoons, tomato paste
  • 1/2 cup, Epicurean White Balsamic Vinegar
  • 1 28 oz. can, tomatoes - crushed or chopped
  • 1 tablespoon, red pepper flakes
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup Epicurean Tuscan Herb Extra Virgin Olive Oil                            - divided
  • parmesan cheese - grated
  • parsley - chopped

Method

  1. Bring Epicurean Kelly's Pasta in water to a boil adding enough salt to make the water taste like sea water.
  2. Place cubed eggplant in a colander and sprinkle with about a teaspoon of kosher salt. Allow eggplant to sit for at least 15 minutes. This draws out water and enables the eggplant to brown more easily. No additional salt needs to be added to the dish as a result.
  3. Over medium-high heat, in a large non-stick pan, add half of Epicurean Tuscan Herb Extra Virgin Olive Oil. Add eggplant and cook until golden browned, about 10 minutes. Remove eggplant.
  4. Add remaining Epicurean Tuscan Herb Extra Virgin Olive Oil and cook onion and red pepper flakes until onion is lightly browned. Grind in some black pepper. Add garlic and cook for 1 or 2 minutes.
  5. Add tomato paste and heat through.
  6. Add Epicurean White Balsamic Vinegar and bring to a boil. Cook for 2 or 3 minutes.
  7. Add crushed tomatoes. Bring to a simmer over low heat. Stirring occasionally.
  8. Add Epicurean Kelly's Pasta to boiling salted water. Cook pasta until al dente. Reserve some of the pasta water.
  9. Combine the eggplant, cooked Epicurean Kelly's Pasta and sauce and toss together over low heat. If needed, add a bit of the pasta water to thin the sauce.
  10. Serve immediately. Top with grated parmesan cheese and garnish with parsley.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm