Eggplant, Caramelized Onion, Tomato and Burrata Pasta
Servings: 6 -8 servings
Ingredients
- 1-2 Tbsp. olive oil
- 2 cups yellow onion sliced thin and quartered
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 cups eggplant cut into 1/2 inch cubes
- 3 garlic cloves minced
- 1 28 ounce can San Marzano whole peeled tomatoes with juices, crushed
- 1/2 tsp. red pepper flakes
- 1 lb. gemelli pasta
- 8 oz. burrata
- 1/3 cup basil leaves julienned
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Heat olive oil in large skillet over medium heat. Add onions, salt and pepper and cook until caramelized, about 25 minutes.
- Add eggplant and garlic and continue to cook for 5 minutes.
- Add crushed tomatoes and red pepper flakes. Bring to a simmer.
- While sauce is simmering cook pasta al dente according to package directions.
- Drain pasta and add to tomato sauce.
- Add burrata and basil. Toss to coat.
- Remove from heat.
- Sprinkle with parmesan and season to taste with salt and pepper.