Pasta with Eggplant Tomato Relish


Pasta with Eggplant Tomato Relish

  • coarse salt & ground pepper
  • 1 lb short, ridged pasta, such as penne rigate
  • 4 oz crumbled feta cheese
  • 1 can (28 oz) whole peeled tomatoes, torn into small pieces
  • 2 un-peeled garlic cloves
  • 1/2 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • 1 globe eggplant (1 lb)
  • 1/2 small red onion, diced small


Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with feta and serve warm or at room temperature.


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