Roasted Eggplant Pasta

So, I took notes from a handful of sources for this sauce. I wanted the eggplant to be totally caramelized and indistinguishable because I knew that my kids wouldn’t eat it in chunks. Eggplant is a tricky ingredient. An Alison Roman newsletter suggested roasting it first, then cooking it down a second time with tomatoes and pasta water.

It almost has a caponata vibe. With its stewed tomatoes and eggplant, it is full of fresh acidity and body while still feeling light. It could use a nub of butter at the end if you want it extra lusciousness, but I added salty richness with a generous dust of parmesan cheese over each bowl.

I didn’t go to the extra step for this batch, but this dish would looooovvveee some parmesany-garlicky-crispy breadcrumbs over the top!