Penne Pasta with an Eggplant, Tomato and Roasted Garlic Sauce from Christian’s
Updated: Jan 4, 2020
It has been a while since I have posted a vegetarian dish. This one was demonstrated at the Chef’s Charity 20th Anniversary in 1997. It is great for a Meatless Monday.
2 medium Eggplants (diced, salted and drained for 2 hours)
1/2 Celery, diced
1 medium Onion, diced
3 cloves Roasted Garlic, minced
6oz Tomato Purée
1/3 cup Olive Oil
1 Bay Leaf
1/2 teaspoon Thyme
1 quart Vegetable Stock (The original recipe calls for Chicken Stock)
1/2 cup Green Onions, sliced
1 pound Penne Pasta, cooked and drained
Sauté the eggplant, onion, celery and garlic in the olive oil. When tender, add the tomato purée, vegetable stock, thyme and bay leaf. Cook for 15-20 minutes over a low heat. Remove from heat and let cool. (Do not blend while hot!)
Purée this in a blender until smooth. Add salt and pepper to taste. Toss with penne pasta and green onions, then sprinkle with Parmesan cheese.