Wine Braised Eggplant & Tomato Pasta

As summer peaks, gardens and markets overflow with vibrant produce, offering abundant flavors to incorporate into your cooking. This Wine Braised Eggplant & Tomato Pasta is the perfect way to celebrate the late summer bounty. The rich, earthy eggplant and sweet cherry tomatoes are gently braised in white wine, creating a luxurious, tender mixture that melds beautifully with the pasta. The dish is elevated by a tangy lemon tahini sauce, which adds a creamy, nutty layer of flavor and a finishing touch of fresh parsley and toasted almonds for crunch. It’s a simple yet elegant meal that showcases the best of the season's produce.

This pasta is delicious and nutritious, offering a balance of healthy fats, fiber, and protein. The tahini sauce provides a plant-based creaminess that satisfies the dish without being heavy, while the toasted almonds add a delightful texture contrast. The combination of ingredients ensures that every bite is flavorful, making this dish a standout on any table.

Ingredients

Lemon Tahini Sauce

• 1/4 cup tahini
• 1 large clove garlic, minced
• 1 tablespoon minced parsley
• 3 1/2 tablespoons fresh lemon juice
• 1/4 cup water
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Pasta

• 12 ounces pasta (such as penne, fusilli, or spaghetti)
• 3 tablespoons olive oil
• 1 medium-sized eggplant, cut into 1/2-inch pieces
• Pinch of kosher salt
• 3 cloves garlic, thinly sliced
• 1 pint cherry tomatoes
• 1/2 cup dry white wine
• 1/4 cup minced parsley
• 1/4 cup slivered almonds, lightly toasted
• Freshly ground black pepper to taste

Directions

Prepare the Lemon Tahini Sauce

1. Mix the Ingredients:
   Combine the tahini, minced garlic, parsley, lemon juice, water, and olive oil in a small bowl or blender. Whisk or blend until the sauce is smooth and creamy. The consistency should be pourable but thick enough to coat the pasta. If the sauce is too thick, add more water, a teaspoon at a time, until you reach your desired consistency.
2. Season the Sauce:
   Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed. The lemon juice should provide a bright acidity that balances the richness of the tahini, while the garlic and parsley add depth of flavor.

Cook the Pasta

1. Boil the Pasta:
   Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water to use later. Set the pasta aside while you prepare the sauce and vegetables.

Prepare the Wine Braised Eggplant & Tomato Sauce

1. Sauté the Eggplant:
   In a large skillet, heat the olive oil over medium-high heat. Once hot, add the eggplant pieces and a pinch of kosher salt. Cook, stirring occasionally, until the eggplant is golden brown and tender, about 8-10 minutes. Eggplant has a sponge-like quality, so it will absorb the oil initially, but as it cooks, it will release some moisture and become soft and caramelized.
2. Add the Garlic and Tomatoes:
   Reduce the heat to medium and add the thinly sliced garlic to the skillet with the eggplant. Sauté for 1-2 minutes until the garlic is fragrant but not browned. Add the cherry tomatoes and cook until they soften and burst, about 3-4 minutes. The tomatoes should release their juices, creating a sauce that begins to coat the eggplant.
3. Deglaze with White Wine:
   Pour in the dry white wine, stirring to deglaze the pan and remove any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer until most of the liquid evaporates and the tomatoes fully collapse, about 5-8 minutes. The sauce should be rich and slightly thickened, with a balance of sweetness from the tomatoes and a slight acidity from the wine.

Assemble the Pasta

1. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet with the eggplant and tomato mixture. Toss everything together until the pasta is well coated with the sauce. If the pasta seems a bit dry, add a tablespoon of reserved pasta water until the desired consistency is reached.
2. Add the Tahini Sauce:
   Drizzle the lemon tahini sauce over the pasta, using as much or as little as you like. The sauce should blend with the wine-braised vegetables, adding a creamy, tangy richness. Toss again to ensure the sauce is evenly distributed throughout the pasta.

Garnish and Serve

1. Add Final Touches:
   Transfer the pasta to serving bowls or a large platter. Sprinkle the minced parsley and toasted slivered almonds over the top. The parsley adds a fresh herbal note, while the almonds provide a delightful crunch.
2. Season and Serve:
   Finish with a final grind of black pepper and a drizzle of olive oil if desired. Serve the pasta warm and enjoy the complex flavors of the dish, from the creamy tahini to the rich wine-infused vegetables.

Additional Tips

• Variations: This dish is highly adaptable. You can substitute zucchini or bell peppers for the eggplant or add other summer vegetables like squash or corn. The tahini sauce is versatile and can be used as a salad dressing or a vegetable dip.
• Vegan Option: The recipe is already vegetarian, but ensure your pasta is egg-free to make it fully vegan. You can substitute the honey in the tahini sauce (if used) with maple syrup or agave nectar.
• Serving Suggestions: For a complete meal, pair this pasta with a simple green salad or garlic bread. A glass of the white wine used in the dish would also beautifully complement the flavors.

This Wine-Braised Eggplant & Tomato Pasta is a delightful way to enjoy the vibrant flavors of late summer. The rich, tender vegetables and creamy lemon tahini sauce combine to make a satisfying and delicious meal that’s sure to become a favorite in your kitchen.