Roasted Eggplant and Chickpea Pasta
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Ingredients
- 1/3 cup evoo
- 1 large eggplant, chopped
- 500g rigatoni (I used Pasta Rummo)
- Kosher salt to taste
- 1/4 cup extra virgin olive oil
- 1 leek, chopped and rinsed
- 3 garlic cloves, finely chopped
- 1 can of chickpeas, drained and rinsed
- 1/3 cup of tomato paste
- 1-28oz of san Marzano tomatoes- crushed
- One handful of fresh basil
- 1 tsp fennel seed, crushed
- Parmesan to grate over
- Salt and cracked black pepper to taste
- Optional: 2 tsp of harissa paste or aleppo for added heat
Sauce:
Directions
- Preheat oven to 425 degrees F
- Place the eggplant on a sheet tray, cover with olive oil and season well with kosher salt. Place in the oven for 25 min until tender and then broil to get a little color and then remove from oven.
- Make the sauce. Place the olive oil in a pot and add in the leeks. Season with salt and pepper and sauté for 8 min. Add in the garlic, chickpeas, tomato paste (add harissa or Aleppo here if using) and then season again with salt and pepper.
- Sauté for a couple minutes to cook the tomato paste and then add in the crushed tomatoes, 1 cup of water and the fresh basil. Bring to a boil and then turn to a low simmer to cook for 15-20 min on medium heat until reduced a bit. Check for seasoning.
- Add the eggplant to the tomato sauce and then make the pasta. Season a large pot of water generously with kosher salt and bring to a boil.
- Cook pasta till al dente and then add to the sauce with some pasta water. Mix and serve with grated parm and a drizzle of olive oil.