YIELD: Makes 2-4 servings
INGREDIENTS 1 small eggplant, cut into 1/2" dice
2 tsp. salt
6 roma tomatoes, cut into 1/2" dice
2 shallots, peeled and thinly sliced
1/4 cup olive oil
2 T balsamic vinegar
1 1/2 T honey
2 tsp. fresh orgeano, chopped
2 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
1 tsp. kosher salt
1/2 tsp. crushed red pepper
8 oz. fettuccini or other long pasta
2 T kosher salt, for pasta water
1/3 cup grated parmesan
2 T olive oil, optional
1/2 cup fresh flat leaf parsley, chopped
DIRECTIONS Preheat oven to 400ºF. In a large bowl sprinkle the eggplant cubes with the salt and set aside to drain for 10 minutes. Drain any liquid off of the eggplant and pat dry with paper towels. In a small bowl, combine the olive oil, balsamic vinegar, honey, fresh herb, salt and crushed red pepper.
Toss the eggplant with 1/2 of the olive oil mixture and spread out on a sheet pan. To the same bowl add the rest of the olive oil mixture to the tomatoes and shallots and toss to combine. Spread the tomato and shallot mixture on a 2nd sheet pan and place both pans in the oven to roast for 10-15 minutes or until eggplant and tomatoes begin to soften and caramelize. The eggplant may take a few more minutes than the tomatoes. Remove from the oven and set aside.
While the vegetables are roasting, bring a large pot of salted water to boil, add the pasta and stir to break it up. Cook until pasta is still firm, but not crunchy, 8-10 minutes. With a heatproof cup, dip out 1 cup of the pasta water before draining the pasta. Do not rinse the pasta! Return the pasta to the pot after draining and add the eggplant and tomato mixture.
Turn the heat on low and toss to combine along with the parmesan and enough of the pasta water to help loosen the pasta and and coat the pasta. You can add additional olive oil at this point if you wish.
Toss with the parsley and serve!
TIP Keep in mind that the pasta will keep cooking after you drain it as well as when you combine it with the sauce on the stove so take care not to overcook it in the boiling pot. Start testing/tasting it after 6 minutes.
This recipe is proudly listed by National Honey Board. Enjoy!