Charred Eggplant Pasta with Tomatoes & Goat Cheese

Step 1

Heat the grill over high heat. Place the eggplant onto the grill and cover the lid. Cook for about 20 minutes, turning the eggplant every 5 minutes or so to fully rotate it. The eggplant should be blackened on the outside and tender on the inside. Let the eggplant cool slightly. Peel off the blackened skin (it doesn’t have to be perfect) and discard the stem. Roughly chop the eggplant.

Step 2

Bring a large pot of salted water to a boil.

Step 3

Meanwhile, heat a 12” skillet over medium heat. Add 1 tablespoon of olive oil. Add the pecans and toast for a minute or so until golden and fragrant, stirring often. Transfer them to a plate and season with a pinch of salt.

Step 4

Add 2 more tablespoons of olive oil, along with the shallot. Cook for 1-2 minutes until slightly caramelized. Add the diced tomatoes and a pinch of salt. Cook for 5 minutes, stirring often. Meanwhile, drop the orecchiette and cook according to the package’s instructions.

Step 5

Add the tomato paste and red pepper flakes to the tomatoes and cook for a minute. Stir in the eggplant, red wine vinegar, honey, and raisins. Reduce the heat to low and cook for about 2 minutes.

Step 6

Retrieve a ½ cup of pasta water from the pot and add it to the skillet. Bring the sauce to a simmer. Drain the pasta and add it to the sauce. Stir well to coat. Stir in a ¼ cup of olive oil and the parsley. Taste and season with more salt if needed.

Step 7

Plate the pasta with the crumbled goat cheese and toasted pecans over top, plus more red pepper flakes and parsley to garnish.