1 ½ pounds eggplant sliced into ½ inch slices
2 teaspoons extra virgin olive oil (for coating the pan)
2 teaspoons ground coriander
2 teaspoons smoked paprika
4 ounces orecchiette pasta (preferably whole grain)
2 tablespoons extra virgin olive oil
2 tablespoons ﬁnely chopped garlic
5 cups roughly chopped beefsteak tomatoes
2 tablespoons prepared pesto
12 bocconcini, 1 ½ oz. each
¼ cup shredded basil
Preheat oven to 400ºF. Arrange the eggplant slices on a rimmed baking sheet. Brush both sides with the oil then season with the coriander, paprika, and salt and pepper to taste. Place in the oven and roast for about 20 minutes, ﬂipping them once in the middle of cooking, until golden brown on both sides and softened. When cool enough to handle, roughly chop the eggplant.
While the eggplant is cooking, bring a large pot of salted water to a boil. Cook the orecchiette according to package directions. Drain and reserve.
To make the sauce, heat a large saucepan over medium heat. Add the olive oil and garlic and cook until aromatic (about 30 seconds). Add the tomatoes and eggplant and cook until softened (about 10 minutes). Depending on how juicy the tomatoes are, you might need to add a splash of water to help break them down.
Just before serving, stir in the pesto, bocconcini, and orecchiette. Taste and adjust seasoning. Divide between 4 bowls and sprinkle with basil.
Recipe and photo courtesy of SharethePasta.org
Saturated Fat:14 g
Total Sugar12 g
Added Sugar: 0g