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117. Natalie |
This recipe is fabulous–especially since I have recently discovered that eggplant is something you can eat, not just walk by fearfully in the grocery store. The amount of red pepper was a little much for me, though my husband liberally sprinkled more over his plate before eating. I also used basil, because I had it... |
118. M |
Finally managed to make this tonight, while doing a load of laundry and listening to The Beatles. The heat from red pepper flakes makes me want some mint chocolate chip ice cream.. mm |
119. Alex |
I made this and it sounded good, but tasted bland! I guess eggplant puree is not a great pasta sauce. It wasn’t terrible, just not one of the greatest Giada recipes! I also made the other two recipes from the episode, the crostini with pea puree and roasted cauliflower with parmesan and pancetta. None of the recipe... |
120. Erin |
This is our new favorite pasta dish! I bulked up the tomatoes like you talked about, and then I added about 1/2 cup or a little more of red wine instead of vinegar and also used some lemon juice. At the end I didn’t need too much pasta water and it came out so rich and fabulous that it was hard to resist not soppin... |
121. Ok- just ate this and my inner mouth is nauseous. I got mint on the roof and garlic babaganoush on my tongue and molars. Overall- very unpleasant. But, on the good side- it was very memorable. |
122. Tammy |
Have made this (with some alterations) since last summer and LOVE it. I especially like the eggplant mixture leftover on bread. In fact, it’s a terrific dip/spread! Thanks, I’ve been raving about this recipe! |
123. Robin |
Made this for the first time tonight and it was DELICIOUS. Now I’m not a huge fan of eggplant (unless it’s fried and covered with gooey cheese) but I had some eggplants in the garden and some cherry tomatoes so I ‘trusted in Deb’ and boy were we not disappointed! |
I added basil instead of mint (being a fan of basil and not so much of mint) and some hot Italian sausage and it was so good I’m making it again next week with another eggplant that’s ripe… |
124. Leah227 |
I just made this and will be taking tonight to a picnic concert! I agree with PP that it is a tad spicy for my taste – but the addition of a glug of vinegar is a solid call. :) I also substituted toasted walnut bec that is what I had on hand and it seems fine. |
Thanks Deb for your beautiful, smart blog!!! |
125. jen |
Made this for dinner tonight and it was great. I used half a pint of cherry tomatoes and then two regular tomatoes, basil instead of mint, added some red wine and balsamic, and put a dollop of ricotta on at the end. |
126. hk |
Made this today. So good! I didn’t really measure b/c I had more eggplant than you called for, and used a whole hot pepper I had in the freezer from last year’s garden, but what a perfect way to use garden produce! So awesome. YUM YUM on this fall day! |
127. Liz L. |
Loved this, but would have to agree, that even though we like spice, the full teaspoon of red pepper flakes was a bit over powering. Of course, extra cheese helped counter that. It also needed a touch more salt. |
128. I found this a bit bland as a pasta dish, even with a glug of red wine vinegar and some ricotta salata sprinkled at the end, which surprised me. I ended up throwing some slow roasted tomatoes in after mixing the pasta and puree. I’m also kind of produce season clueless, so could freshness have been an issue? I w... |
129. Alyssa |
I’m huge a Giada fan. I can understand why people don’t like Rachel Ray or Sandra Lee, but Giada. Everything that I made from Giada has been a success for me. With that said, I loved this recipe and I didn’t think it was bland at all. It had a nice kick with the chili flakes. I personally like thicker sauces so may... |
130. Monica |
Don’t have cable for TV, so don’t watch the cooking ‘stories’ (love that! LOL) and when I have seen them, none have won me over. |
I just came across this and want to try it, but regarding your thoughts about adding some vinegar or lemon juice at the end (either sound good, BTW) that some red wine would also be a great addition to give the pureed eggplant and tomatoes a deeper, richer flavor, as well as add a little extra liquid. |
131. jessie |
LOVED this! I doubled the tomatoes (2 pints) and also added 1/2 c. of ricotta and some chopped kalamata olives. I also subbed parsley for mint. |
132. Man, I have made lots of your recipes and I think all of them have been amazing! And this one is no exception! I accidentally added the pine nuts to the puree and it was actually kind of yummy like that….gave it a bit of creaminess. You are very talented and I look forward to making more of your recipes! |
133. MaryM |
So here I am in 2016 reading this recipe because of the link in today’s blog episode. I am an eggplant addict; my husband not so much, but he eats what I cook. Thanks to the commenter who left the roasted veg whole instead of pureeing them. I was thinking about that myself. I’m sure it’s a much less “ugly” dish, an... |
134. Olivia T. |
I grew a garden last summer for the first time because I am obsessed with this sauce. I grew eggplants and tomatoes and made tons of this sauce. I use basil instead of mint since I don’t like mint in savory dishes. I never use parmesan or pine nuts because I think it is so good on its own. |
135. CS |
I should have headed commenter #166’s reminder about leaving the roasted veg. whole, but didn’t, next time for sure! I added 8ozs cut in half button mushrooms (nice to get in those extra minerals when possible) to the garlic, medium eggplant and (2 pints) tomato roast. I sautéed a pound of ground turkey seasoned wi... |
In the future I will roast the eggplant, tomatoes and mushrooms, and will gently toss with the ricotta, cooked ground turkey or sliced sausages (my people like their protein). Another option I thought of to give it more sauce, was instead of roasting the tomatoes, cut them in half, heat up some oil in a pot, put th... |
136. Mary |
It seems a bit inaccurate to post this in the “I made this!” section, as I have, increasingly so lately, used this recipe as a template and substituting ingredients and procedure to meet my kitchen and family’s needs! The roasted veggies were really good! I added two yellow squash, an extra clove of garlic, and Ale... |
137. I love these types of dishes, easy and simple with a great result at the end, thanks for sharing this wonderful dish really, an excellent job on your part, I did and I love it, I will definitely repeat it again, keep it up And regards. |
138. JINJINMINPIN |
Wow, so many people hating Giada here. What’s the point in that? Who was it who said, “There’s a special place in hell for women who don’t support other women?” |
139. karenburnsbot |
Made this last night for a dinner with friends and was really pleased with how it turned out. My husband didn’t buy enough tomatoes, so I supplemented with some leftover tomato sauce we had in the fridge. With some pasta water, it was loose enough to toss with the pasta. My “glug” was balsamic vinegar at the end, a... |
140. Rachel |
I’m trying this out tonight (the vegetables are roasting as I type)! When I read about your burnt pine nuts though, I had to share the tip that changed my pasta game. Alton Brown has a method for toasting pine nuts in the microwave wrapped in parchment paper that makes beautiful toasted pine nuts every time and req... |
Love your blog (and book!). You’ve totally converted me to eggplants and butternut squash, and so many other things. |
141. ebeth00 |
This looks amazing! Making this tonight for sure–I might try it with fresh egg paparedelle because papardelle is LIFE! And I completely agree with you about Giada’s recipes :) Been reading your blog for years, love you! |
142. Julia |
Made this last weekend – it was perfect. Stuck to the recipe completely except for swapping sunflower seeds for pine nuts (but allergy) and it was DELICIOUS and so so easy! |
143. Lisa Perry |
Have to tell you I’ve made numerous Giada recipes & they never disappoint! She is my favorite celebrity chef, so even got to meet her in person once at a book signing and she was so sweet. This pasta looks yummy! |
144. Audrey |
I made this tonight and it was one of those pasta dishes where I lose all self control and really should have someone stop me and put it away or I nibble it away to nothing. My toddler devoured it. Usually I have a “no food processor on weeknights” rule because that usually means a recipe is a bit too fussy and it ... |
145. Help! I want to make this for a dinner this weekend a…’Farewell to Summer’ menu. Some questions. Can the sauce be made earlier in the day? What about roasting some eggplants/tomatoes last minute to throw on top? Thanks! |
146. Amy |
Thanks for bringing this recipe to my attention via instagram… we really enjoyed it!! I recently had to cut out dairy and gluten so I loved how this felt creamy and decadent without the dairy. I did, however, serve a full batch of the sauce with only 8 oz of (gluten free) pasta and it felt just about perfect so I’d... |
147. Deb |
Made for dinner with the addition of sweet red pepper. So much better than you would think. My husband turned up his nose when I told him what it was, but he proceeded to eat 3 servings! I bet it will be extra good leftover for lunch. |
148. Jennifer |
Made this tonight according to the recipe (with mint and parmesan), except I had to use farfalle since that’s the only pasta I had on hand! My eggplant was on the smaller side. |
I thought it was pretty good. My under powered processor left some large-ish pieces of eggplant skin, which were a bit tough. Also, I wanted a bit more *something.* I might make it again with twice as many tomatoes, or some onions or shallots, or some lemon juice, or even a couple of anchovies. It makes a very silk... |
149. I love SK, and loved this recipe! It was a shockingly easy weeknight meal. Next time I will roast the eggplant/tomatoes/garlic a bit longer, and play around with adding red pepper and onion! As a young adult who is new to cooking for herself, I have Deb to thank for the vast majority of food I cook and fun I hav... |
150. Evann |
This was amazing! One of my new favorite fall/winter meals for sure. My husband usually won’t eat eggplant but he didn’t even know and went back for seconds. It was surprisingly hearty dish and I can’t wait to make it again. Thanks for another winner! |
151. Barbara |
Absolutely a new favorite in our dinner rotation! I added a sweet red pepper to the roasted veggies and backed off the hot red pepper flakes to 1/2 tsp. I guess we’re wimpy. Delicious! Thanks SK!! |
152. Bri |
This is outstanding! I always struggle to find good ways to use eggplant other than just roasting it plain. This dish is delicious and the eggplant tomato puree would also be delicious on toast points for an appetizer or as a topping for fish. Yum! |
153. Jeany |
Ugh, this recipe is SO GOOD. It’s easy to make, uses simple ingredients and super tasty. Also tried adding sautéed kale, onions & mushrooms to the dish for some extra nutrition and texture – big hit. We make double batches and freeze the sauce. It did great for the month that it was left in the freezer. It also see... |
154. dorisco999 |
This looks like a very Interesting recipe But just wondering if you add all the nutritional information to your recipes. That Would be great for guys that like to count calories. |
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156. Jackie |
Delicious! I made it with whole wheat penne. I completely agree with the commenter below–pureeing the eggplant gives it a nice creamy texture, and I love the kick from the red pepper and the crunch from the pine nuts. |
157. Ali |
Another SK gem!! Made this last night and it was delicious! Only modification was that I added onion to the roasting veg and then before tossing the processed veg and pasta into my pan, I sautéed some anchovies and minced onion as a base to the sauce. I used mint and it was a great combo with the tomatoes and eggpl... |
158. Clara KS |
This looks amazing, but I don’t know how you reconcile waiting until late summer to get the best/freshest veggies with having your oven on at 400 for 35 minutes in the same late summer weather. In a small apartment where that oven heats everything else up, too! I may have to risk using store bought veggies in the f... |
159. Grace |
This looks Outstanding… and puréeing the sauce will blend all the flavors nicely… but you’re right, it’s not attractive. What if one tried blending a small amount of the sauce, and adding the rest of the roasted vegetables – as is? So you end up with the flavor of sauce and the beauty of the roasted veggies. Withou... |
160. Tonight I made this with ground lamb, and it was great! While the veggies were roasting I sautéed the lamb with garlic and shallots, then added the mixture and continued as normal. Awesome! |
161. Rachel |
I made this for dinner today and added a few handfuls of baby spinach when I added the pasta to the sauce. It worked really well with the flavours and upped the veg a little. |
I think the purée would also make a great base for more complex sauces. |
162. I am trying this recipe for the first time. I have never gone wrong with Deb’s recipes. My family and I love them! This was not labor intensive at all to get in the oven. I’m sure I will be doing this one again. Thank you! |
163. Mark A. Bauman |
I made this last evening and thoroughly enjoyed it. Is there a way to post a photo that I took of the dish? Thanks. |
164. I’ve never cared for eggplant — in fact, must admit that I’ve actively avoided it! But I decided to try this recipe recently when our CSA box included eggplants. I’m a believer now!!! This sauce is amazing! I could eat whole a bowl of the sauce alone. I just made another batch to freeze for the future. Thanks De... |
165. Vanessa Shkuda |
Made this years ago and just remembered it- so yummy and easy! Dinner on the table in about an hour! I love eggplant so this will definitely be added to my repertoire! |
166. blandine |
I made this recipe last night, almost 11 years to the day after it was published. I really loved it and will make it again for sure. Thinking of all the recipes that your site hosts it’s quite humbling to imagine how many more wonderful moment I could experience. Thank you for all this work! |
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