Baked Eggplant Pasta

With tender roasted eggplant, caramelized onions and a splash of sherry vinegar, this flavorful cheesy baked pasta dish is perfect for feeding a crowd – and is great as leftovers, too.

12 oz. cooked penne
1 large eggplant, cut into 1-inch cubes
1 large red onion, diced
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
Splash of sherry vinegar (about 1-2 tablespoons)
1 14 oz. can of tomato sauce
About 5 basil leaves, chopped
1 tablespoon unsalted butter (optional)
Salt
Freshly ground black pepper
2-3 cups shredded mozzarella

View the full recipe at Orchard Street Kitchen →