Shallot, Eggplant, and Fresh Tomato Pasta
1 Japanese eggplant*, diced
4-5 small tomatoes (I always use campari tomatoes from Costco), quartered
1/2 lb pasta (spaghetti or linguine would be best)
1/2 medium onion, diced small
4 shallots, diced small
3 cloves garlic, smashed and minced
about 1/4 C olive oil
S&P to taste
*Japanese eggplant is a lot smaller and the the flesh is much creamier and less bitter. And you don't have to peel it. It's very rich and absorbs flavor very well, and I think it's a perfect compliment for this dish.
- Cook pasta to al dente, as directed. Drain and put to the side.
- Place a deep frying pan on medium heat, put in about 3-4 T of olive oil and heat though. Add onions and shallots, and cook until translucent. Add garlic and cook until fragrant and keep cooking until slightly browned. Add eggplant and cook until eggplant is cooked through. The onions, garlic, and shallots should be medium brown (but not burned) at this point.
- Toss in the cooked pasta, and stir so all ingredients are well incorporated. Add juice of 1/2 a lime, and add the rest of the olive oil. Heat through.
- Take off the heat and add the tomatoes and the juice of the other half of a lime.
- Toss and serve.