Creamy Pasta with Eggplant & Tomatoes From My Garden!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F.

Use small Italian eggplants, pierce them a few times with a knife, and place them cut side down on a baking sheet.

Roast the eggplants in the oven for about 20-30 minutes until tender.

Smash and peel 2 cloves of garlic and add them to a skillet with a couple tablespoons of extra virgin olive oil.

Cook the garlic until fragrant, then add cherry tomatoes and a pinch of salt.

Cook the tomatoes for about 10-15 minutes until they become tender and jammy, then set aside.

Boil water in a pot and add pasta, cooking it for a few minutes to reserve some starchy cooking water for the sauce.

Once the eggplants are roasted, scoop out the flesh and add it to the skillet with the cooked tomatoes and garlic.

Add slivered almonds and about half a cup of the starchy pasta water to the skillet and blend until smooth.

Combine the sauce with the cooked pasta, adding more olive oil and parmesan cheese to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens